Fennel And Apricot Stuffing

Name: Fennel And Apricot Stuffing
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

11 ingredients

6 steps

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

Directions

1

Heat oven to 400° F.
2

Cut the fennel into 1/4-inch pieces.
3

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.
4

Roughly chop the apricots.
5

In a large bowl, combine the bread, vegetables, apricots, and broth. Transfer to a baking dish. Bake for 20 minutes, until heated through.
6

Prepare the stuffing for baking up to 1 day in advance.