To say that I am a fan of stuffing is probably a bit of an understatement, it is one of my favorite fall/winter side dishes. My family loves it so much we have TWO different kinds at Thanksgiving. Of the various types, I personally prefer mine to be slightly moist and sticky, but not soggy.
This stuffing with apple and fennel is my favorite. I love the crisp, sweet apple with that unique fennel flavor. As an added bonus, the fennel replaces celery, which my husband can’t stand; it’s a win-win!
After a bit of experimenting, I found that the bread is really key, it needs to be just right or the whole stuffing just feels off. I tried to cube or shred it myself and toast it and I tried store made versions, but they just weren’t right. In the end, there really is no replacement for the pre-bagged mass-produced cubes just like my Grandmom made it. They are just the right size to absorb the liquid, but not so big that they end up soggy and unevenly cooked.
Apple Fennel Stuffing
- 2 Tbsp butter
- 2 Honeycrisp Apples diced
- 1 Yellow Onion diced
- 1 Fennel Bulb diced
- 2 Cups Chicken Stock (Homemade Recipe)
- 5 Sage Leaves
- 2 Sprigs Rosemary
- 2 tsp. Fennel Seed
- 1 Bag Stuffing Mix Pepperidge Farm
- Salt & Pepper
- Preheat the oven to 350 degrees and heat butter in a sauce pan over medium heat.
- Add the onion and celery to the pan and cook for about 2-3 minutes, until slightly translucent. Add apple and cook for an additional 2-3 minutes, or until softened. Add some additional butter if needed. (Season with salt and pepper throughout cooking). Add stock and bring to a boil.
- In a 9x13 casserole dish, mix together the bread cubes, apple, celery and onion mixture until mixed through.
- Bake for 20 minutes.