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.
cost per recipe: $9.68
The price is determined by the national average.
medium fennel bulb, trimmed and diced (about 3 cups)
medium sweet onion, chopped (about 2 cups)
cloves garlic, chopped
cup olive oil
teaspoons grated lemon zest
cup chopped fresh parsley
cup pine nuts, toasted
cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Free-Range Chicken Broth
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.
(12 ounces) Pepperidge Farm® Herb Seasoned Classic Stuffing
Swanson® Certified Organic Chicken Broth
Swanson® Natural Goodness® Chicken Broth
Swanson® Chicken Broth
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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