Roasted Fennel With Lemon Stuffing

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Campbell's Kitchen
Nutrition per serving    (USDA % daily values)
CAL
287
FAT
44%
CHOL
0%
SOD
21%

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Ingredients for 12 servings

2 medium fennel bulbs, trimmed and diced (about 3 cups)

2 medium sweet onions, chopped (about 2 cups)

4 cloves garlic, chopped

1/4 cup olive oil

4 teaspoons grated lemon zest

1/4 cup chopped fresh parsley

1/2 cup pine nuts, toasted

3 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

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