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Photo: Mikkel Vang Photo by: Photo: Mikkel Vang

Fennel and Apricot Stuffing

Real Simple NOVEMBER 2007

  • Yield: Makes 6 to 8 servings

Ingredients

  • 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

Preparation

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.

Nutritional Information

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
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Fennel and Apricot Stuffing Recipe

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