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Ingredients1 h 25 m servings 227 cals
Original recipe yields 12 servings
- 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.
- 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.
Per Serving: 227 calories; 9.1 g fat; 31.5 g carbohydrates; 6.3 g protein; 1 mg cholesterol; 724 mg sodium. Full nutrition
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