Thursday, February 11, 2016

Roasted Fennel and Tangerine Stuffing

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From David W. Franz of. Medford, N.J.

10 serving(s)

One head of fennel
One loaf sour dough bread
1/4 tea spoon Vanilla extract
5 cups vegetable stock
One tangerine
One pomegranate
1/4 cup fresh rosemary
2 eggs
One white onion
1/4 cup gran mariner (optional)
1/2 cup Toasted pumpkin seeds
Salt/Pepper

Roast  Fennel in olive oil, salt and pepper
Cube and toast Sour Dough Bread
Peel and segment the Tangerine
Seed one pomegranate
Saute half of the onion until translucent.
Add chopped Rosemary,  Grand mariner (if using) and Veggie stock to the onion
Season to taste with salt and pepper.
Add the tangerine segments and  pomegranate seeds to the stock
Pour in the vanilla extract and recheck for seasoning.
Chop the roasted Fennel and mix in a large bowl with the toasted bread
and two eggs
Pour the stock/fruit mixture over the bread, add pumpkin seeds and mix
thoroughly
Bake in a loaf pan roughly 45 minutes at 375 or for a more conventional presentation, bake in a 9x9 baking dish at 375 for 35-40
minutes

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