Whole Wheat Stuffing With Fennel

This is an instance where it's better not to use low-sodium broth — the recipe doesn't call for added salt.

Total Time:
Level: Easy
Serves: 8-12


  • 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


  1. Heat oven to 375°F. Oil a large (3-quart) baking dish.
  2. 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.
  3. 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.

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