Roasted Fennel with Lemon Stuffing
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Roasted Fennel with Lemon Stuffing

  • Prep: 20 minutes
  • Serves: 16

Ingredients & Directions

  • 2 medium fennel bulb, trimmed and diced (about 3 cups)
  • 2 medium sweet onion, chopped (about 2 cups)
  • 4 cloves garlic, chopped
  • 1/4 cup olive oil
  • 4 teaspoons grated lemon zest
  • 1/4 cup chopped fresh parsley
  • 1/2 cup pine nuts, toasted
  • 3 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth
  • Swanson® Certified Organic Chicken Broth
  • 1 package (12 ounces) Pepperidge Farm® Herb Seasoned Classic Stuffing

Heat the oven to 400°F.  Place the fennel, onions and garlic into a large bowl.  Add the oil and toss to coat.  Spoon the fennel mixture onto 2 rimmed baking sheets.

Roast for 30 minutes or until the fennel mixture is lightly browned, stirring occasionally.

Reduce the oven temperature to 350°F.  Stir the fennel mixture, lemon zest, parsley, pine nuts and broth in a large bowl.  Add the stuffing and mix lightly.  Spoon the stuffing mixture into a greased 3-quart casserole.  Cover the casserole.

Bake for 30 minutes or until the stuffing mixture is hot.