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
  • 2 tablespoons balsamic vinegar
  • ½ cup unsalted butter
  • 1 ½ pounds fennel bulbs (sometimes called anise)
  • ½ cup oil-packed dried tomatoes
  • 1 teaspoon dried basil
  • 3 cups chicken broth
  • + 1 more ingredients
    • ½ teaspoon dried oregano

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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