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

This warm and hearty stuffing pairs whole wheat bread with fennel, sun-dried tomato and basil for a “molto delizioso” holiday side.


Recipe Details

  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; cook, stirring occasionally, until softened and just starting to brown, about 20-22 minutes. Add the sun-dried tomatoes and cook 3 minutes. Stir in the vinegar and cook, stirring, 1 minute. Transfer to a large bowl and add the bread, broth, eggs, salt and pepper; mix well.
  3. Transfer the stuffing mixture to the prepared baking dish. Bake until the stuffing is cooked though and browned on top, 45-50 minutes.

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