This is an instance where it's better not to use low-sodium broth — the recipe doesn't call for added salt.
- ¼ c. olive oil, plus more for baking dish
- 4 garlic cloves, finely chopped
- 1 large fennel bulb, coarsely chopped, fronds reserved
- 1 large onion, diced
- 4 celery stalks, diced
- 1 c. packed parsley leaves, finely chopped
- 1 tbsp. thinly sliced sage
- ½ c. dried cherries
- ¾ tsp. pepper
- 8 c. 1-inch whole wheat bread cubes (from about1½-lb loaf, bottom crust trimmed), dried
- 2 c. chicken or vegetable broth, plus more as needed
- 2 large eggs, lightly beaten
- Heat oven to 375°F. Oil a large (3-quart) baking dish.
- Heat a large skillet over medium-low heat and add 3 Tbsp oil. Add garlic and cook until golden, 4 to 5 min. Add fennel, onion, and celery. Cook, stirring occasionally, until very soft, 12 to 15 min. Remove from heat. Stir in parsley, sage, cherries, and pepper. Let cool slightly.
- Mix well with bread, broth, and eggs. If bread is not well moistened, add more broth, ¼ cup at a time. Bake in dish, drizzled with remaining Tbsp oil, until golden brown, 35 min. Let cool slightly. Garnish with fronds.
223 cal, 9 g fat (2 g saturated), 8 g protein, 28 g carb, 8 g sugar, 6 g fiber, 392 mg sodium, 38 mg cholesterol per serving
This story originally appeared in the November 2015 issue of Dr. Oz The Good Life.