Fennel and Apricot Stuffing

  • 2 tablespoons olive oil or unsalted butter
  • 2 medium yellow onions, diced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • Kosher salt and pepper
  • 3/4 cup fresh flat-leaf parsley, finely chopped
  • 2 teaspoons fresh thyme
  • 1 day-old baguette, cut into 1/2-inch pieces (about 8 cups)
  • 3 cups low-sodium chicken broth
  • 1/2 cup dried apricots, roughly chopped
  • 1 medium fennel bulb, cut into 1/4-inch pieces

Heat oven to 400° F.

Heat the oil in a large skillet over medium heat. Add the onions and fennel and cook until golden brown, about 8 minutes. Add the carrots and celery and cook until soft, about 6 minutes. Add 1 1/2 teaspoons salt, 3/4 teaspoon pepper, the parsley, and thyme and cook for 1 minute.

Add the apricots to the chicken broth and warm.

In a large bowl, combine the bread, vegetables, and apricots-and-broth mixture. Transfer to a baking dish. Bake for 20 minutes, until heated through.

Make-ahead tip: The stuffing can be assembled (but not baked) and refrigerated up to 1 day in advance. Bake from room temperature at 400° F until heated through, 30 to 45 minutes.

  • Yields: 6-8 servings
  • Preparation Time: 1 hour
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