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Picture of Fennel And Apricot Stuffing
mediterranean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3043 kcal 152 %
  • Fat 99 g 153 %
  • Saturated 51 g 254 %
  • Carbs 444 g 148 %
  • Fiber 39 g 154 %
  • Protein 91 g 182 %
  • Cholesterol 555 mg 185 %
  • Sodium 4926 mg 205 %
  • Calcium 1000 mg 100 %
  • Magnesium 312 mg 74 %
  • Potassium 5089 mg 108 %
  • Iron 31 mg 170 %
  • Zinc 8 mg 75 %
  • Phosphorus 1281 mg 183 %
  • Vitamin A 1208 µg 134 %
  • Vitamin C 46 mg 51 %
  • Thiamin (B1) 3 mg 289 %
  • Riboflavin (B2) 3 mg 213 %
  • Niacin (B3) 41 mg 255 %
  • Vitamin B6 2 mg 119 %
  • Folate equivalent (total) 915 µg 229 %
  • Vitamin B12 2 µg 68 %
  • Vitamin D 2 µg 13 %
  • Vitamin E 15 mg 97 %
  • Vitamin K 188 µg 157 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Fennel And Apricot Stuffing

Ingredients

  • 6 tablespoons unsalted butter, plus more for the baking dish and foil
  • 1 large loaf Italian bread (about 1 pound), cut into 3?4-inch pieces (about 16 cups)
  • 2 medium onions, chopped
  • 1 bulb fennel (quartered, cored, and thinly sliced) plus 1/4 cup chopped fronds
  • kosher salt and black pepper
  • 1/2 cup dry white wine
  • 2 1/2 cups low-sodium chicken broth
  • 2 large eggs, beaten
  • 1 1/2 cups dried apricots, cut in quarters

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