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0 from 15 votes

Apple and Fennel Stuffing

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
30 mins
Cook Time
30 mins
Servings: 10
Course: Side Dish
Cuisine: Vegetarian

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

    Cup of Yum
  1. Preheat oven to 350˚F.
  2. Combine both kinds of toasted cubes into a large bowl and toss together. Set aside.
  3. Pour ¼ cup butter into a large pot and place over medium-high heat.
  4. 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.
  5. Stir in apples, herbs, garlic, and coriander. Pour stock and remaining butter into the pot and bring mixture to a boil.
  6. 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.
  7. 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.
  8. Allow mixture to cool for 10 to 15 minutes before serving.