Fennel and Apricot Stuffing
Photo: Mikkel Vang
Yield: Makes 6 to 8 servings
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Amount per serving
- Calories: 238
- Calories from fat: 18%
- Fat: 5g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 762mg
- Carbohydrate: 41g
- Fiber: 3g
- Sugars: 7g
- Protein: 9g
- 2 tablespoons olive oil or unsalted butter
- 2 medium yellow onions, diced
- 3 medium carrots, diced
- 2 stalks celery, diced
- Kosher salt and pepper
- 3/4 cup fresh flat-leaf parsley, finely chopped
- 2 teaspoons fresh thyme
- 1 day-old baguette, cut into 1/2-inch pieces (about 8 cups)
- 3 cups low-sodium chicken broth, warmed
- 1/2 cup dried apricots
- 1 medium fennel bulb
- Heat oven to 400° F.
Cut the fennel into 1/4-inch pieces.
Heat the oil in a large skillet over medium heat. Add the onions and fennel and cook until golden brown, about 8 minutes. Add the carrots and celery and cook until soft, about 6 minutes. Add 1 1/2 teaspoons salt, 3/4 teaspoon pepper, the parsley, and thyme and cook for 1 minute.
Roughly chop the apricots.
In a large bowl, combine the bread, vegetables, apricots, and broth. Transfer to a baking dish. Bake for 20 minutes, until heated through.
Make-Ahead Note: Prepare the stuffing for baking up to 1 day in advance.
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Fennel and Apricot Stuffing Recipe at a Glance
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