Roasted Fennel and Tangerine Stuffing
From David W. Franz of. Medford, N.J.10 serving(s)
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
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