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Fennel and Apricot Stuffing

Fennel and Apricot Stuffing Recipe

  • 6 tablespoons unsalted butter, plus more for the baking dish and foil
  • 1 large loaf Italian bread (about 1 pound), cut into 34-inch pieces (about 16 cups)
  • 2 medium onions, chopped
  • 1 bulb fennel (quartered, cored, and thinly sliced) plus 1/4 cup chopped fronds
  • 1/2 cup kosher salt and black pepper
  • 2 1/2 cups dry white wine
  • 2 low-sodium chicken broth
  • 1 1/2 cups large eggs, beaten
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