Fennel and Apricot Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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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