Directions:
- Remove the top 1/3 of the feathery fennel leaves, slice it in two top to bottom and remove the center core.
- Slice the bulb crosswise (including leaves) 1/2 inch slices.
- Heat 2 tbs of olive oil over medium high heat.
- Add the fennel, onions, parsley, sage, thyme salt & pepper.
- Stir fry until the fennel & onion are almost tender 8-10 minutes.
- In a large bowl mix the bread cubes with the fennel mixture.
- Pour in the chicken broth, mix well- use your hands.
- Turn it into a 2 qt oiled baking dish.
- Drizzle the remaining 1 tbsp of oil on top.
- Bake in a 375°F until it begins to brown on top approx 25 minutes.
- Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 580.08 Kcal (2429 kJ) | ||
| Calories from fat | 63.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 11% | |
|---|---|---|---|
| Sodium | 1151.33mg | 48% | |
| Potassium | 231.89mg | 5% | |
| Total Carbs | 104.01g | 35% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 22.44g | 45% | |
| Vitamin C | 11.3mg | 19% | |
| Iron | 0.8mg | 4% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 174.95 Kcal (732 kJ) | ||
| Calories from fat | 19.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.12g | 11% | |
|---|---|---|---|
| Sodium | 347.23mg | 48% | |
| Potassium | 69.94mg | 5% | |
| Total Carbs | 31.37g | 35% | |
| Sugars | 0.33g | 4% | |
| Dietary Fiber | 0.56g | 7% | |
| Protein | 6.77g | 45% | |
| Vitamin C | 3.4mg | 19% | |
| Iron | 0.2mg | 4% | |
| Calcium | 10.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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