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Fennel and Apricot Stuffing
- 2 tablespoons olive oil or unsalted butter
- 2 medium yellow onions, diced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 3/4 cup kosher salt and pepper
- 2 teaspoons fresh flat-leaf parsley, finely chopped
- 1 fresh thyme
- 3 cups day-old baguette, cut into 1/2-inch pieces (about 8 cups)
- 1/2 cup low-sodium chicken broth
- 1 dried apricots, roughly chopped
Directions:View on Real Simple
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