Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Dried tomato and fennel stuffing | wefacecook.com Dried tomato and fennel stuffing | wefacecook.com


Serves: 12
If they like it, it serves 12 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 45 minutes
Totaltime: 1 hour 5 minutes
Additional info: Makes about 12 cups


  • 10 cups diced country style bread
  • 11/2 pounds fennel bulbs
  • 1/2 cup unsalted butter
  • 1/2 cup drained oil-packed dried tomatoes, cut into 1/4-inch dice
  • 3 cups chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste


  • Preheat oven at 325 degrees.
    Toast bread cubes on a baking pan until just dry. Trim fennel bulbs, discarding stalks.
    Dice stalks into 1/4-inch dice. In a large skillet, melt butter; cook fennel over moderate heat for about 15 minutes. Simmer tomatoes in chicken broth for 10 minutes.
    In a large bowl, toss together all the ingredients. Cool. May be made a day ahead.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note