Recipe by Real Simple November 2007


Credit: Mikkel Vang

Recipe Summary test

Makes 6 to 8 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

238 calories; calories from fat 18%; fat 5g; saturated fat 1g; sodium 762mg; carbohydrates 41g; fiber 3g; sugars 7g; protein 9g.