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Roasted Fennel with Lemon Stuffing
- 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
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|Serving Size 1/12 of a recipe|
|Amount Per Serving|
|Total Fat 9.1g|
|Saturated Fat 1.5g|
|Total Carbohydrate 31.5g|
|Dietary Fiber 4.2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|