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A bowl of apple and fennel stuffing with a spoon.
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5 from 5 votes

Apple and Fennel Stuffing

Prep Time30 minutes
Cook Time50 minutes
Servings: 10
Author: Teri & Jenny

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.