Fennel and Apricot Stuffing

Fennel and Apricot Stuffing
Photo by Mikkel Vang


  • 2 teaspoons fresh thyme
  • 1 medium fennel bulb
  • Kosher salt and pepper
  • 3 medium carrots, diced
  • 2 tablespoons olive oil or unsalted butter
  • 1 day-old baguette, cut into 1/2-inch pieces (about 8 cups)
  • ½ cup dried apricots
  • + 4 more ingredients
    • 2 stalks celery, diced
    • ¾ cup fresh flat-leaf parsley, finely chopped
    • 3 cups low-sodium chicken broth, warmed
    • 2 medium yellow onions, diced

Heat oven to 400° F. Cut the fennel into 1/4-inch pieces. Heat the oil in a large skillet over medium heat. Add the onions and fennel and cook until golden brown, about 8 minutes. Add the carrots and celery and cook until soft, about 6 minutes. Add 1 1/2 teaspoons salt, 3/4 teaspoon pepper, t...

View full recipe at My Recipes


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