Dried tomato and fennel stuffing

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Photo: Page Turner E-cookbooks

Prep Time:
20 minutes
Cooking Time:
45 minutes
Servings:
12


  • For the Dried tomato and fennel stuffing:
  •  Tags for<b>Dried tomato and fennel stuffing
  • Tags for Dried tomato and fennel stuffing
  • main ingredients:
  • bread Pageturner Cookbook
  • fennel Pageturner Cookbook
  • tomato Pageturner Cookbook
  • butter Pageturner Cookbook
  • oregano Pageturner Cookbook
  • type of dish:
  • side-dish Pageturner Cookbook
  • type of recipe:
  • stuffing Pageturner Cookbook
  • Country cuisine:
  • Italy Pageturner Cookbook
  • season and occasion:
  • Thanksgiving Pageturner Cookbook
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    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

    Directions

    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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