- 8 oz Italian bread, cut into 3/4- to 1-inch cubes (about 6 cups)
- 2 Tbsp light butter
- 2 small uncooked onion(s), chopped
- 1 medium uncooked fennel bulb(s), chopped
- 1 Tbsp fennel seed
- 1/3 cup(s) unsweetened orange juice
- 3 oz dried fig(s), chopped or sliced (about 1/2 cup)
- 2 1/2 Tbsp fresh thyme, chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1 cup(s) fat-free reduced sodium chicken broth
- 2 spray(s) cooking spray
- 1/4 cup(s) fresh parsley, fresh, chopped
Preheat oven to 350ºF. Spread bread cubes on a large rimmed baking sheet; bake, stirring twice, until very lightly toasted, about 15 to 18 minutes.
Meanwhile, melt butter in a large nonstick skillet over medium heat. Add onions, fresh fennel and fennel seeds; cook over medium-high heat, stirring often, until tender, about 10 to 12 minutes. Add orange juice and figs; bring to a boil over medium heat, scraping up browned bits from bottom of pan with a wooden spoon. Remove from heat; stir in thyme, salt and pepper. Add toasted bread cubes to skillet and drizzle with broth; toss until evenly moistened.
Coat a 2- to 2 1/2-quart baking dish with cooking spray; spoon stuffing into prepared dish. Bake, uncovered, until top is lightly toasted and stuffing is hot throughout, about 30 to 35 minutes (cover top with foil if top starts to burn). Remove from oven and sprinkle with parsley. Yields about 2/3 cup per serving.
- Swapping raisins for the figs could affect the recipe’s SmartPoints value.