Fennel And Apricot Stuffing

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2 tablespoons olive oil or unsalted butter

2 medium yellow onions, diced

3 medium carrots, diced

2 stalks celery, diced

Kosher salt and pepper

3/4 cup fresh flat-leaf parsley, finely chopped

2 teaspoons fresh thyme

1 day-old baguette, cut into 1/2-inch pieces (about 8 cups)

3 cups low-sodium chicken broth, warmed

1/2 cup dried apricots

1 medium fennel bulb

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