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Olive Bread Stuffing with Fennel and Mushrooms

Makes: 12 servings
Prep 1 hr Chill  up to 2 days Bake 375°F1 hr
Olive Bread Stuffing with Fennel
Ingredients
  • 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
Directions

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 )
  • 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,
  • Trans fatty acid (g) 0,
  • 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 (g) 97,
  • Cobalamin (Vit. B12) (g) 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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