Dried Tomato and Fennel Stuffing

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


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

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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