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