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Makes about 12 cups


  • 10 cups diced country style bread
    11/2 pounds fennel bulbs
    1/2 cup unsalted butter
    1/2 cup drained oil-packed dried tomatoes, cut into 1/4-inch dice
    3 cups chicken broth
    2 tablespoons balsamic vinegar
    1 teaspoon dried basil
    1/2 teaspoon dried oregano
    Salt and pepper to taste


  • Preheat oven at 325 degrees.
    Toast bread cubes on a baking pan until just dry. Trim fennel bulbs, discarding stalks.
    Dice stalks into 1/4-inch dice. In a large skillet, melt butter; cook fennel over moderate heat for about 15 minutes. Simmer tomatoes in chicken broth for 10 minutes.
    In a large bowl, toss together all the ingredients. Cool. May be made a day ahead.
Dried tomato and fennel stuffing

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