Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

DRIED TOMATO AND FENNEL STUFFING

Dried tomato and fennel stuffing - A recipe by Epicuriantime.com

Makes about 12 cups

45 minutes

Ingredients

  • 10 cups diced country style bread
    11/2 pounds fennel bulbs
    1/2 cup unsalted butter
    1/2 cup drained oil-packed dried tomatoes, cut into 1/4-inch dice
    3 cups chicken broth
    2 tablespoons balsamic vinegar
    1 teaspoon dried basil
    1/2 teaspoon dried oregano
    Salt and pepper to taste

Preparation

  • Preheat oven at 325 degrees.
    Toast bread cubes on a baking pan until just dry. Trim fennel bulbs, discarding stalks.
    Dice stalks into 1/4-inch dice. In a large skillet, melt butter; cook fennel over moderate heat for about 15 minutes. Simmer tomatoes in chicken broth for 10 minutes.
    In a large bowl, toss together all the ingredients. Cool. May be made a day ahead.
Have you tried the recipe?

Dried tomato and fennel stuffing

Add Comment

* Required information
1000
Type the word for the number 9.

Comments (0)

No comments yet. Be the first!