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Olive Bread Stuffing with Fennel

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This dressing is so flavorful thanks to sautéing the fennel and using olive bread. Mixed with sundried tomatoes and mushrooms and topped with Parmesan cheese, you won't be disappointed!

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Rate this recipe 4.7/5 (21 Votes)

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 pound trimmed fennel bulbs, cored and diced, about 2 bulbs
  • 3 cups chopped onions, about 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, or vegetable broth
  • 1 tablespoon snipped fresh tarragon
  • 1 tablespoon snipped fresh thyme
  • 1 tablespoon snipped fresh basil

Details

Servings 12
Preparation time 20mins
Cooking time 80mins

Preparation

Step 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.

Transfer mixture to a large bowl. Stir in bread cubes, 3/4 cup of the Parmesan cheese, and the dried tomatoes.

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).

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