Whole Wheat, Fennel, Sun-Dried Tomato and Basil Stuffing

By Marge Perry & David Bonom
This warm and hearty stuffing pairs whole wheat bread with fennel, sun-dried tomato and basil for a “molto delizioso” holiday side.
  • Cuisine: Italian
  • Course: Side Dish


  • balsamic vinegar
  • carrots
  • Celery
  • eggs
  • Fennel Bulb
  • fresh basil leaves
  • garlic cloves
  • ground black pepper
  • Low-sodium chicken broth
  • oil packed sun-dried tomatoes
  • olive oil
  • Onions
  • Sea salt
  • whole wheat Italian bread


  1. Preheat the oven to 350°F. Lightly oil an 11x17-inch baking dish.
  2. Heat the oil in a large nonstick skillet over medium. Add the onion, celery, carrots, fennel and garlic
  3. Transfer the stuffing mixture to the prepared baking dish. Bake until the stuffing is cooked though and browned on top, 45-50 minutes.