Rating: 3.5 stars 3.5
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Stuffing is so versatile...it's not just for poultry. Packed with roasted fennel, onions and lemon, this version is especially delicious with pork or lamb too.

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Recipe Summary

prep:
25 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 400 degrees F. Place the fennel, onions and garlic into a large bowl. Add the oil and toss to coat. Spoon the fennel mixture onto 2 rimmed baking sheets.

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  • Roast for 30 minutes or until the fennel mixture is lightly browned, stirring occasionally.

  • Reduce the oven temperature to 350 degrees F. Stir the fennel mixture, lemon zest, parsley, pine nuts and broth in a large bowl. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.

  • Bake for 30 minutes or until the stuffing mixture is hot.

Nutrition Facts

227 calories; protein 6.3g; carbohydrates 31.5g; fat 9.1g; cholesterol 1.3mg; sodium 723.8mg. Full Nutrition
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