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- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 pound trimmed fennel bulbs, cored and diced (about 2 bulbs)
- 3 cups chopped onions (3 large)
- 1/4 cup chopped green onions, white parts only (about 5 onions)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 ounces cremini mushrooms, quartered
- 4 ounces shiitake mushrooms, stemmed and quartered
- 15 cups stale artisanal olive bread cut into 1-inch cubes
- 1 cup freshly grated Parmesan cheese
- 1/4 cup oil-pack dried tomatoes, drained and chopped
- 1 cup reduced-sodium chicken broth
- 1 tablespoon snipped fresh tarragon
- 1 tablespoon snipped fresh thyme
- 1 tablespoon snipped fresh basil
1. In a large skillet heat butter and olive oil over medium-high heat until foamy. Stir in fennel, onions, and green onions. Sprinkle with salt and pepper. Cook and stir about 6 minutes or until vegetables are soft. Add mushrooms; cook and stir about 4 minutes or until mushrooms are slightly soft.
2. Transfer mixture to a large bowl. Stir in bread cubes, 3/4 cup of the Parmesan cheese, and the dried tomatoes. (To serve today, omit Step 3 and continue as directed in Step 4.)
3. Let mixture cool; transfer to a resealable plastic bag. Seal bag; chill for up to 2 days.
4. Preheat oven to 375 degrees F. Grease a 3-quart rectangular baking dish. Transfer bread mixture to prepared dish. Drizzle with broth. Carefully stir in tarragon, thyme, and basil. Bake, covered, for 40 minutes. Sprinkle with the remaining 1/4 cup Parmesan cheese. Bake, uncovered, for 20 to 25 minutes more or until hot in center (165 degrees F).
- Servings Per Recipe 12,
- cal. (kcal) 265,
- Fat, total (g) 10,
- chol. (mg) 13,
- sat. fat (g) 4,
- carb. (g) 36,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 4,
- pro. (g) 10,
- vit. A (IU) 243,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 97,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 694,
- Potassium (mg) 442,
- calcium (mg) 131,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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