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Fresh Fennel Stuffing for Poultry, Meat or Fish

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“This sounds delightful and will be on the top of my list to make ASP. The mild licorice flavor would go well with a roasting chicken. Either stuff the bird with it or serve it as a side dish A short cut is to use 2 packages of stuffing mix, follow the package instructions then omit the bread & herbs from this recipe.”
2 quart baking dish

Ingredients Nutrition


  1. Remove the top 1/3 of the feathery fennel leaves, slice it in two top to bottom and remove the center core.
  2. Slice the bulb crosswise (including leaves) 1/2 inch slices.
  3. Heat 2 tbs of olive oil over medium high heat.
  4. Add the fennel, onions, parsley, sage, thyme salt & pepper.
  5. Stir fry until the fennel & onion are almost tender 8-10 minutes.
  6. In a large bowl mix the bread cubes with the fennel mixture.
  7. Pour in the chicken broth, mix well- use your hands.
  8. Turn it into a 2 qt oiled baking dish.
  9. Drizzle the remaining 1 tbsp of oil on top.
  10. Bake in a 375°F until it begins to brown on top approx 25 minutes.
  11. Enjoy.

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