Fennel, dried fig and thyme stuffing | Recipes | WW USA

Ingredients

• 8 oz Italian bread, cut into 3/4- to 1-inch cubes (about 6 cups)
• 2 Tbsp Light butter
• 2 small Onion, chopped
• 1 medium Uncooked fennel bulb, chopped
• 1 Tbsp Fennel seeds
• 1/3 cup(s) Unsweetened orange juice
• 3 oz Sweetened dried figs, chopped or sliced (about 1/2 cup)
• 2 1/2 Tbsp Fresh thyme, chopped
• 1/2 tsp Kosher salt
• 1/4 tsp Black pepper, freshly ground
• 1 cup(s) Fat-free reduced sodium chicken broth
• 2 spray(s) Cooking spray
• 1/4 cup(s) Fresh parsley, fresh, chopped