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    Home > Blog > Holiday > Holiday Side Dishes > Apple and Fennel Stuffing

    This post is sponsored by McCormick. Thank you for supporting our sponsors! It helps us keep going!

    Apple and Fennel Stuffing

    by Teri Lyn Fisher · Published: Nov 25, 2014 · Modified: Oct 2, 2020

    Jump to Recipe

    A bowl of apple and fennel stuffing with a spoon.Raw ingredients for apple and fennel stuffing.Different breads and spices apple and fennel stuffing.A tray of bread for apple and fennel stuffing.A bowl of apple and fennel stuffing.A close up of fennel apple stuffing with a spoon.I think most people would agree that the side dishes are the best part of the thanksgiving meal. Stuffing, mashed potatoes, buttered green beans, creamed corn, roasted squash, dinner rolls, all smothered in gravy. Yum. Turkey is great, yes, but side dishes always seem to take center stage. Stuffing in particular has always been my favorite thing to eat on thanksgiving.

    This year this apple and fennel stuffing is making it to my thanksgiving table and I’m so excited. The combination of sweet apples, buttery bread and bright flavors of anise from the fennel come together nicely. The ground coriander we’ve included adds hints of lemon and sweetness to the dish that’s both subtle and warming. Depending on how soft or stiff you prefer your stuffing, you can adjust the amount of stock you chose to use. I tend to like my stuffing soft and moist with a nice crust baked on the top so the amount of stock in the recipe makes a softer stuffing.

    If you’re looking for a new stuffing to try out this thanksgiving or holiday season, infused with a delicious bevy of flavors, you might want to try out our apple and fennel stuffing; it’s sure to be a crowd pleaser!

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    A bowl of apple and fennel stuffing with a spoon.

    Apple and Fennel Stuffing

    5 from 5 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 mins
    Cook Time: 50 mins
    Servings: 10

      INGREDIENTS  

    • 1 French baguette, cut into 1/2 inch cubes and toasted about 5 cups loosely packed
    • ½ loaf of pumpernickel bread, cut into 1/2 inch cubes and toasted about 3 cups, loosely packed
    • ¾ cup (1 ½ sticks) unsalted butter, melted and divided
    • ½ medium yellow onion, diced
    • 1 rib celery, diced
    • 1 fennel bulb, thinly sliced
    • 2 golden delicious apples, peeled cored and diced or apples of your choice
    • 1 tablespoon minced thyme
    • 2 teaspoons thinly sliced chives
    • 1 ½ teaspoons minced sage
    • 2 garlic cloves, minced
    • 1 teaspoon McCormick’s Gourmet Collection ground coriander
    • 3 ½ cups chicken stock or vegetable stock
    • salt and pepper to taste

      INSTRUCTIONS  

    • Preheat oven to 350˚F.
    • Combine both kinds of toasted cubes into a large bowl and toss together. Set aside.
    • Pour ¼ cup butter into a large pot and place over medium-high heat.
    • Add onion and sauté for 2 to 3 minutes. Add celery and fennel and continue to sauté for 4 to 5 minutes or until vegetables start to become translucent. Season with salt and pepper.
    • Stir in apples, herbs, garlic, and coriander. Pour stock and remaining butter into the pot and bring mixture to a boil.
    • Once mixture has come to a boil, remove from heat and add toasted bread cubes. Stir together until moist or all of the liquid has been absorbed. Adjust seasonings.
    • Pour mixture into a lightly greased 9”x13” (3 quart) baking dish, cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes.
    • Allow mixture to cool for 10 to 15 minutes before serving.

    November 25, 2014 / 15 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Red Grapefruit and Rum Spritzers
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    November 25, 2014 / 15 Comments

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    1. Beck

      November 23, 2021 at 3:07 am

      5 stars
      I made this last year for Thanksgiving and it was a HUGE hit and My question for you this year is have you ever made the stuffing the day before and baked it off the day of?

      Reply
    2. nely

      November 21, 2017 at 9:33 am

      can we add sausage on this recipe ??

      Reply
      • Jenny Park

        November 21, 2017 at 12:57 pm

        Duuuhhhh!! :D

        Reply
        • nely

          November 21, 2017 at 5:17 pm

          can we add the sausage ??

          Reply
    3. AshleyS

      November 22, 2016 at 9:16 am

      Thank you amazing!!!

      Reply
    4. Rosie @ Notes of Bacon

      November 28, 2014 at 5:56 am

      Fennel – YES! Love fennel and don’t find enough ways to use it. This will make an appearance at Christmas I feel. Thank you.

      Reply
    5. Gail Montgomery

      November 27, 2014 at 5:22 pm

      Sounds lovely.But I really wish you could set up tour recipes so I can pin them to keep.

      Reply
      • Teri Lyn Fisher

        November 28, 2014 at 9:21 pm

        I’m not sure what you mean.

        Reply
    6. Katie

      November 26, 2014 at 2:24 pm

      I LOVE stuffing, and I really like the idea of using fennel and apple for a nice spin on a traditional dish. Too bad I literally just used the fennel I had for something else… no way am I stepping foot near a grocery store at this point ;)

      Reply
    7. Lindsey | Mabel and the Wooden Spoon

      November 25, 2014 at 4:53 pm

      Um. Yes, PLEASE.

      Reply
    8. Sarah from Soymilk + Honey

      November 25, 2014 at 3:57 pm

      I’m usually pretty stubborn on sticking to the old-school stuffing recipes, but this one looks pretty amazing! I love the idea of the apple and fennel together.

      Reply
    9. Leanne

      November 25, 2014 at 8:24 am

      This sounds great! Quick question: do you always have to boil the broth with the veggies and bread cubes? I feel like a lot of stuffing recipes you just pour the broth on top before you stick it in the oven.

      Reply
      • Jenny Park

        November 25, 2014 at 9:20 am

        You don’t necessarily have to boil the broth with the veggies, but it’s important that the broth is hot to ensure it softens and soaks into the bread cubes enough!

        Reply
    10. Millie l Add A Little

      November 25, 2014 at 8:17 am

      This sounds like such a wonderful combination and the apple and fennel is lovely – I love the aniseedy flavour fennel gives!

      Reply
    11. Christina @ The Beautiful Balance

      November 25, 2014 at 7:54 am

      There is roasted coriander out in the world being sold and I don’t know about it?! Totally sold. Apple and fennel my favorite flavor additions to stuffing!

      Reply

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