Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Grease a 3-quart rectangular baking dish. In a large skillet, heat butter and olive oil over medium-high heat until foamy. Stir in fennel, onions and green onions. Sprinkle with salt and pepper. Cook and stir about 6 minutes or until vegetables are soft. Add mushrooms; cook and stir about 4 minutes or until mushrooms are slightly soft.
Transfer mixture to a large bowl. Stir in bread cubes, 3/4 cup Parmesan and sun-dried tomatoes.
Transfer bread mixture to prepared dish. Drizzle with broth. Carefully stir in tarragon, thyme and basil. Bake, covered, for 40 minutes. Sprinkle with the remaining 1/4 cup Parmesan. Bake, uncovered, for 20 to 25 minutes more or until hot in the center (165°F).