Fresh Fennel Stuffing for Poultry, Meat or Fish |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This sounds delightful and will be on the top of my list to make ASP. The mild licorice flavor would go well with a roasting chicken. Either stuff the bird with it or serve it as a side dish A short cut is to use 2 packages of stuffing mix, follow the package instructions then omit the bread & herbs from this recipe. Ingredients:
1 large fennel bulb |
3 tablespoons olive oil, divided |
1/4 cup flat leaf parsley, chopped (italian) |
1 cup onion, chopped |
1 teaspoon dried thyme, crushed or 1 tablespoon fresh thyme, chopped |
1/2 teaspoon dried sage, crushed or 1 tablespoon fresh sage, chopped |
salt and pepper |
6 cups day old french bread, cubed, crusts may be left on |
1/2 cup chicken broth |
Directions:
1. Remove the top 1/3 of the feathery fennel leaves, slice it in two top to bottom and remove the center core.
2. Slice the bulb crosswise (including leaves) 1/2 inch slices.
3. Heat 2 tbs of olive oil over medium high heat.
4. Add the fennel, onions, parsley, sage, thyme salt & pepper.
5. Stir fry until the fennel & onion are almost tender 8-10 minutes.
6. In a large bowl mix the bread cubes with the fennel mixture.
7. Pour in the chicken broth, mix well- use your hands.
8. Turn it into a 2 qt oiled baking dish.
9. Drizzle the remaining 1 tbsp of oil on top.
10. Bake in a 375°F until it begins to brown on top approx 25 minutes.
11. Enjoy.
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