Roasted Fennel with Lemon Stuffing - Pepperidge Farm
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    Roasted Fennel with Lemon Stuffing

    Roasted Fennel with Lemon Stuffing

    • Prep: 25 minutes
    • Serves: 12

    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(Regular, Natural Goodness® or Certified Organic)
    • 1 package (14 ounces) Pepperidge Farm® Herb Seasoned 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.

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