Fennel and Apricot Stuffing

Name: Fennel and Apricot Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 day-old baguette, cut into 1/2-inch pieces (about 8 cups); 3 mediums carrots, diced; 2 stalks celery, diced; 118 milliliters dried apricots; 1 medium fennel bulb; 177 milliliters fresh flat-leaf parsley, finely chopped; 2 teaspoons fresh thyme; 8 servings Kosher salt and pepper; 710 milliliters low-sodium chicken broth, warmed; 2 Tbsps olive oil or unsalted butter; 2 mediums yellow onions, diced

You can never have too many side dish recipes, so give Fennel and Apricot Stuffing a try. One serving contains 183 calories, 6g of protein, and 5g of fat. This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have thyme, carrots, chicken broth, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Thanksgiving. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oven to 400 F.

Equipment you will use

Oven

Cut the fennel into 1/4-inch pieces.

Ingredients you will need

Fennel

Heat the oil in a large skillet over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the onions and fennel and cook until golden brown, about 8 minutes.

Ingredients you will need

Fennel

Onion

Add the carrots and celery and cook until soft, about 6 minutes.

Ingredients you will need

Carrot

Celery

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.

Ingredients you will need

Vegetable