Valley Fig Growers

Fennel, California Figs and Red Onion Stuffing

Ingredients

2 tablespoons extra virgin olive oil 

1 medium bulb fennel, (about 3/4 pound), fronds reserved and stems discarded, bulb halved, cored, and sliced thin 

1 medium red onion, halved and sliced thin 

1 teaspoon fennel seeds 

Salt

½ teaspoon grated orange zest and ¼ cup juice from 1 large orange

3/4 cup chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs (about 4 ½ ounces) 

1 tablespoon chopped fresh parsley or chopped fennel fronds 

Ground black pepper  

Directions

  1. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the sliced fennel bulb, onion, fennel seeds, and ¾ teaspoon salt and cook, stirring frequently, until the vegetables soften and brown, about 12 minutes. Stir in the orange zest, juice and figs; cook until the liquid is evaporated, about 30 seconds. Remove the pan from the heat, stir in the fennel fronds (parsley), and adjust the seasonings with salt and pepper to taste.
 

NOTES: Some markets sell fennel bulbs with the stalks and fronds already removed, so the fennel fronds are optional; use parsley if the fronds are not available.

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Recipe credit: America’s Test Kitchen.

Nutrition Information

amount per serving

  • Calories 748
  • % Calories from Fat 33%
  • Fat 29
  • Cholesterol 0
  • Protein 8
  • Carbohydrates 119
  • Fiber 27
  • Iron 6
  • Sodium 1880
  • Calcium 375
  • Potassium 2122