Recipes and Cooking Olive Bread Stuffing with Fennel 3.9 (10) Add your rating & review If your regular supermarket doesn't carry olive bread, look for it at local bakeries or specialty food stores. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 18, 2012 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 1 hrs Bake Time: 1 hrs Total Time: 2 hrs Servings: 12 Jump to Nutrition Facts Ingredients 3 tablespoon butter 3 tablespoon olive oil 1 pound trimmed fennel bulbs, cored and diced (about 2 bulbs) 3 cup chopped onions (3 large) ¼ cup chopped green onions, white parts only (about 5 onions) 1 teaspoon salt ½ teaspoon freshly ground black pepper 12 ounce cremini mushrooms, quartered 4 ounce shiitake mushrooms, stemmed and quartered 15 cup stale artisanal olive bread cut into 1-inch cubes 1 cup freshly grated Parmesan cheese ¼ 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 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. 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.) Let mixture cool; transfer to a resealable plastic bag. Seal bag; chill for up to 2 days. Preheat oven to 375°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°F). Rate it Print Nutrition Facts (per serving) 265 Calories 10g Fat 36g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 265 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 13mg 4% Sodium 694mg 30% Total Carbohydrate 36g 13% Total Sugars 4g Protein 10g Vitamin C 9.4mg 47% Calcium 131.3mg 10% Iron 2.5mg 14% Potassium 442mg 9% Folate, total 96.8mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.