Fresh Fennel Stuffing For Poultry, Meat Or Fish - cooking recipe

Ingredients
    1 large fennel bulb
    3 tablespoons olive oil, divided
    1/4 cup flat leaf parsley, chopped (Italian)
    1 cup onion, chopped
    1 teaspoon dried thyme, crushed or 1 tablespoon fresh thyme, chopped
    1/2 teaspoon dried sage, crushed or 1 tablespoon fresh sage, chopped
    salt and pepper
    6 cups day old French bread, cubed, crusts may be left on
    1/2 cup chicken broth
Preparation
    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\u00b0F until it begins to brown on top approx 25 minutes.
    Enjoy.

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