Ingredients for 6 servings:
1. 1 large fennel bulb
2. 3 tablespoons olive oil, divided
3. 1/4 cup flat leaf parsley, chopped (Italian)
4. 1 cup onion, chopped
5. 1 teaspoon dried thyme, crushed or 1 tablespoon fresh thyme, chopped
6. 1/2 teaspoon dried sage, crushed or 1 tablespoon fresh sage, chopped
7. salt and pepper
8. 6 cups day old French bread, cubed, crusts may be left on
9. 1/2 cup chicken broth

Directions:
1. Remove the top 1/3 of the feathery fennel leaves, slice it in two top to bottom and remove the center core.
2. Slice the bulb crosswise (including leaves) 1/2 inch slices.
3. Heat 2 tbs of olive oil over medium high heat.
4. Add the fennel, onions, parsley, sage, thyme salt & pepper.
5. Stir fry until the fennel & onion are almost tender 8-10 minutes.
6. In a large bowl mix the bread cubes with the fennel mixture.
7. Pour in the chicken broth, mix well- use your hands.
8. Turn it into a 2 qt oiled baking dish.
9. Drizzle the remaining 1 tbsp of oil on top.
10. Bake in a 375°F until it begins to brown on top approx 25 minutes.
11. Enjoy.

Enjoy your meal!