Roasted Fennel with Lemon Stuffing

1 Reviews

Prep: 25 min
Cook: 30 min
Ready In: 1 hr 25 min

“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.” - by Campbell's Kitchen

Ingredients

2 medium fennel bulbs, trimmed and diced
2 medium sweet onions, chopped
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 (14 ounce) package Pepperidge Farm® Herb Seasoned Stuffing

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 12 servings

Directions

Heat the oven to 400 degrees 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 degrees 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.