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Prep: 25 minutes
Roast: 30 minutes
Bake: 30 minutes
Makes: 12 servings (about 3/4 cup each)
2 medium fennel bulbs, trimmed and diced (about 3 cups)
2 medium sweet onions, chopped (about 2 cups)
4 cloves garlic, chopped
1/4 cup olive oil
4 teaspoons grated lemon zest
1/4 cup chopped fresh parsley
1/2 cup pine nuts, toasted
3 cups Swanson Chicken broth (Regular, Natural Goodness or Certified Organic)
1 package (14 ounces) Pepperidge Farm Herb Seasoned stuffing
1.Heat the oven to 400°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.
2.Roast for 30 minutes or until the fennel mixture is lightly browned, stirring occasionally.
3.Reduce
the oven temperature to 350°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.
4.Bake for 30 minutes or until the stuffing mixture is hot.
Recipe Source: Swansons Broth