Italian Stuffing Casserole

Italian Stuffing Casserole



1 loaf Italian bread, cut into ½ inch cubes (about 12 cups)

3 tablespoons olive oil

3 tablespoons butter

1 medium onion, chopped

1 bulb fennel, (top & core removed) chopped

2 teaspoons fennel seed

¼ cup chopped fresh basil

¼ cup chopped sun dried tomatoes in oil, drained

1 teaspoon salt

¼ teaspoon ground black pepper

1 egg, lightly beaten

1 can (14 ½ fl oz) chicken broth

¼ cup water

1/2 teaspoon GravyMaster®



1)       Preheat oven to 250°F. Place bread cubes on baking sheet. Bake for about 20 minutes until cubes are slightly dry.  Transfer to a large bowl.  Increase oven temperature to 350°F.

2)       In large skillet, over medium high heat, heat the oil and butter. Add the onion and fennel, stiring until the onion is translucent; about 5 minutes.

3)      Stir in fennel seed and basil.  Cook one minute; remove from heat.  Add sun dried tomatoes, salt and pepper.

4)      Add vegetables to the bread cubes; mix well.  In a medium bowl, stir together the egg, broth, water and GravyMaster®.  Add to the bread cubes and toss.

5)      Spoon into greased 9x13 inch baking dish.  Bake, covered, 30 minutes.  Garnish, if desired, with fresh herbs.


Makes about 8 servings