recipe

5-Ingredient Thanksgiving: Fennel and Onion Stuffing

Aired November 17, 2010

Ingredients
Pantry Ingredients:
EVOO Extra Virgin Olive Oil
Butter
Salt
Pepper
Poultry seasoning
1 loaf of fruit-nut bread, cut into 1-inch cubes
4 tablespoons butter, divided
1 large fennel bulb, cut into medium dice, fronds reserved
1 large onion, chopped
2 cups turkey stock or canned low-sodium chicken broth
1 tablespoon poultry seasoning
Salt and pepper
Preparation

Preheat the oven to 350F.

Place the fruit nut bread cubes onto a baking sheet. Melt half the butter and pour over cubes. Bake until lightly golden in color and slightly dried out, about 15-20 minutes.

In a large skillet, melt remaining butter over medium heat, then add the fennel and onions. Cook for 8-10 minutes until softened and a bit caramelized. Transfer the mixture to a large bowl.

Add the toasted fruit and nut bread and stock to the bowl with the onion-fennel mixture and the stock. Mix to combine all ingredients (use your hands if you like -- its fun!). The mixture should be moist but not soggy; add a little more stock if you like your stuffing wetter.

Season the stuffing with poultry seasoning, salt and pepper. Place in a 9x13" buttered baking dish and bake for 30 minutes. (To keep the stuffing moist; cover the top loosely with foil while it bakes.)

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