Fennel and Apricot Stuffing

Ingredients

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

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...

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