Photo: Ernest Porzi
Roasted Fennel with Lemon Stuffing
9 ingredients
25 min + 30 min
12 servings
openrecipes
"Stuffing is so versatile...it's not just for poultry. Packed with roasted fennel, onions and lemon, this version is especially delicious with pork or lamb too."
Estimated Nutrition (whole recipe, rough)
563
Calories
38g
Protein
37g
Fat
25g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Stuffing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium fennel bulbs, trimmed and diced
- 2 medium sweet onions, chopped
- 4 cloves garlic, chopped
- 1/4 cup olive oil
- 4 teaspoons grated lemon zest
- 1/4 cup chopped fresh parsley
- 1/2 cup pine nuts, toasted
- 3 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
- 1 (14 ounce) package Pepperidge Farm® Herb Seasoned Stuffing
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes