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Roasted Fennel with Lemon Stuffing

Roasted Fennel with Lemon Stuffing

5 1

Stuffing is so versatile...it's not just for poultry.  Packed with roasted fennel, onions and lemon, this version is especially delicious with pork or lamb too.

serves 12 people


cost per recipe: $8.54

The price is determined by the national average.

  • 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(Regular, Natural Goodness® or Certified Organic)

  • 1

    package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

view nutrition info

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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

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Made With
Swanson® Chicken Broth

Swanson® Chicken Broth

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Pepperidge Farm® Herb Seasoned Stuffing

Pepperidge Farm® Herb Seasoned Stuffing

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Ratings & Reviews

  • Karin T.

    June 12, 2013


    I had some fennel that needed to be used up...so I searched and found this recipe. First, let me say that I hate when people make a ton of changes to a posted recipe, but out of necessity, I made a couple of substitutions. I used a like amount of stovetop apple stuffing mix instead of the PF. I also was out of pine nuts, so I subbed pecans. But other than that, I followed the recipe. It was super! And super easy!

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