Dried Tomato and Fennel Stuffing

Dried Tomato and Fennel Stuffing
Photo by www.epicurious.com


  • ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ cup oil-packed dried tomatoes
  • 3 cups chicken broth
  • 1 ½ pounds fennel bulbs (sometimes called anise)
  • ½ cup unsalted butter
  • 2 tablespoons balsamic vinegar
  • + 1 more ingredients
    • 10 cups 1/4-inch dice crusty country-style bread

Preheat oven to 325° F. In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes. Trim fennel stalks flush with bulbs, reserving fronds, and discard stalks. Cut bulbs into 1/4-inch dice and chop reserved fronds. In a large skillet cook fennel bulb and fronds in...

View full recipe at Epicurious


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