Fennel And Apricot Stuffing

• 2 tablespoons olive oil or unsalted butter
• 2 medium yellow onions, diced
• 3 medium carrots, diced
• 2 stalks celery, diced
• Kosher salt and pepper
• 3/4 cup fresh flat-leaf parsley, finely chopped
• 2 teaspoons fresh thyme
• 1 day-old baguette, cut into 1/2-inch pieces (about 8 cups)
• 3 cups low-sodium chicken broth, warmed
• 1/2 cup dried apricots
• 1 medium fennel bulb

1. Heat oven to 400u0b0 F.
2. Cut the fennel into 1/4-inch pieces.
3. Heat the oil in a large skillet over medium heat. Add the onions and fennel and cook until golden brown, about 8 minutes. Add the carrots and celery and cook until soft, about 6 minutes. Add 1 1/2 teaspoons salt, 3/4 teaspoon pepper, the parsley, and thyme and cook for 1 minute.
4. Roughly chop the apricots.
5. In a large bowl, combine the bread, vegetables, apricots, and broth. Transfer to a baking dish. Bake for 20 minutes, until heated through.
6. Prepare the stuffing for baking up to 1 day in advance.

olive oil, yellow onions, carrots, stalks celery, kosher salt, parsley, thyme, baguette, lowsodium, apricots, fennel bulb

Taken from www.myrecipes.com/recipe/fennel-apricot-stuffing (may not work)