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Preheat oven to 300°F. Spread bread cubes in a large shallow roasting pan. Bake for 10 to 15 minutes or until bread cubes are dry, stirring twice. Remove from oven and cool. Increase oven temperature to 325°F.
Remove green fronds from fennel; snip enough of the fronds to measure 1 to 2 tablespoons. Set aside. Cut off and discard upper stalks. Remove any wilted outer layers and cut a thin slice from the fennel base. Cut fennel bulb into wedges, removing the core. Coarsely chop fennel.
In a large skillet, heat oil over medium heat. Add chopped fennel, carrots, onion and garlic; cook until tender, stirring occasionally. Stir in snipped fennel fronds, Italian seasoning, pepper and salt. Place fennel mixture in a very large bowl. Stir in bread cubes. Drizzle with enough of the broth to moisten; toss gently to coat. Transfer the mixture to a 2-quart casserole. Bake, covered, for 20 minutes. Uncover; bake about 20 minutes more or until heated through.