Thursday, November 22, 2012

Thanksgiving Part 2: Fennel and Apricot Stuffing

This dish took the most preparation time, mostly due to all the chopping!! But it turned out quite tasty, I was pleasantly surprised! Also I've never bought, cooked with, nor seen a fresh fennel bulb so that was a fun new experience! It's like a cross between an onion and celery!

6 T + 1 T butter
1 large loaf of Italian bread cut into 3/4" pieces
2 medium onions chopped
1 bulb fennel, quartered, cored, and thinly sliced
1/4 C roughly chopped fennel fronds
1 1/2 C quartered dried apricots
1/2 C dry white wine
2 1/2 C chicken broth
2 large eggs, beaten
Salt and pepper

How to:
Preheat oven to 375
Butter 9x13" baking dish
Take cut pieces of bread and spread over 1-2 baking sheets, bake until dry (about 10-12 minutes)
Melt butter over medium heat. Add onions, fennel bulb, 1 tsp salt and some pepper. Cook until tender and beginning to brown, about 10-12 minutes.
Add wine and cook until evaporated, about 2-4 minutes; transfer to large bowl and let cool 10 minutes.
Add bread, broth, eggs, 1/2 tsp salt, apricots, fennel fronds to veggies and toss. Transfer to baking dish.
Cover with buttered foil and bake 20 minutes; uncover and bake until browned, 20-30 minutes.

Keep covered once out of the oven so it doesn't cool too much! Enjoy :)

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