Fresh Fennel Stuffing for Poultry, Meat or Fish

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READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove the top 1/3 of the feathery fennel leaves, slice it in two top to bottom and remove the center core.
  • Slice the bulb crosswise (including leaves) 1/2 inch slices.
  • Heat 2 tbs of olive oil over medium high heat.
  • Add the fennel, onions, parsley, sage, thyme salt & pepper.
  • Stir fry until the fennel & onion are almost tender 8-10 minutes.
  • In a large bowl mix the bread cubes with the fennel mixture.
  • Pour in the chicken broth, mix well- use your hands.
  • Turn it into a 2 qt oiled baking dish.
  • Drizzle the remaining 1 tbsp of oil on top.
  • Bake in a 375°F until it begins to brown on top approx 25 minutes.
  • Enjoy.
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