Stuffing from Thanxgiving

Fennel, Apricot, Caramelized Onion Stuffing

• 6 tablespoons unsalted butter, plus more for the baking dish and foil
• 1 large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)
• 2 medium onions, chopped
• 6 medium onions, halved and thinly sliced
  
• 1 bulb fennel (quartered, cored, and thinly sliced) plus 1/4 cup chopped fronds
• kosher salt and black pepper
• 1/2 cup dry white wine
• 2 1/2 cups low-sodium vegetable broth
• 2 large eggs, beaten
• 1 1/2 cups dried apricots, cut in quarters
• 1 cup pecan halves, toasted and chopped 

Directions

1. Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
2. Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, 1 teaspoon salt, and ¼ teaspoon pepper. Cook over medium-low heat, stirring occasionally, until deep golden brown, about 1 hour. Add the wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
3. Add the bread, broth, eggs, dried apricots, pecans, fennel fronds, and ½ teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.