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Fresh Fennel Stuffing for Poultry, Meat or Fish Recipe

August 15th, 2013 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1largefennel bulb
  2. 3tablespoonsolive oil, divided
  3. 1/4cupflat leaf parsley, chopped(Italian)
  4. 1cuponions, chopped
  5. 1teaspoondried thyme, crushed or1 tablespoonfresh thyme, chopped
  6. 1/2teaspoondried sage, crushed or1 tablespoonfresh sage, chopped
  7. salt and pepper
  8. 6cups day oldFrench bread, cubed,crusts may be left on
  9. 1/2cupchicken broth

DIRECTIONS

  1. Remove the top 1/3 of the feathery fennel leaves, slice it in two top to bottom and remove the center core.
  2. Slice the bulb crosswise (including leaves) 1/2″ slices.
  3. Heat 2 tbs of Oilve oil over medium high heat.
  4. Add the Fennel, onions, parsley, sage, thyme salt& pepper.
  5. Stir fry until the fennel& onion are almost tender 8-10 minutes.
  6. In a large bowl mix the bread cubes with the fennel mixture.
  7. Pour in the chicken broth, mix well- use your hands.
  8. Turn it into a 2 qt oiled baking dish.
  9. Drizzle the remaining 1 tbsp of oil on top.
  10. Bake in a 375F until it begins to brown on top apprx 25 minutes.
  11. En joy.

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