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Olive Bread Stuffing with Fennel

If your regular supermarket doesn't carry olive bread, look for it at local bakeries or specialty food stores.

3.5 by 7 people
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  • Makes: 12 servings
  • Prep: 1 hr
  • Chill: up to 2 days
  • Bake: 1 hr 375°F

Olive Bread Stuffing with Fennel



  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).

Nutrition Facts (Olive Bread Stuffing with Fennel )

    Per serving:
  • 265 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 13 mg chol.,
  • 694 mg sodium,
  • 36 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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