Recipe
Additional info: Makes about 12 cups
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DRIED TOMATO AND FENNEL STUFFING
Serves: 12
Preparation time: 20 minutes If they like it, it serves 12 otherwise
Cooking time: 45 minutes
Totaltime: 0 minutes Additional info: Makes about 12 cups
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.
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on The World Cuisine
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