by: Kate McMillan
Cook Time
1 hour 45 minutes
Prep Time
20 minutes
Yield
10–12 servings
Total Time
1 hours 45 minutes
Prep Time
20 minutes
Yield
10–12 servings
summary
A great stuffing is always a must at the Thanksgiving table. This fennel and apple stuffing recipe is simple but delicious, made with fresh ingredients and great bread. Yes, this has a lot of butter, but Thanksgiving only comes once a year!
ingredients
- 1 pound loaf ciabatta bread
- 8 tablespoons unsalted butter, divided
- 2 leeks, halved and sliced
- 1 fennel bulb, chopped, fronds reserved for garnish
- 2 celery stalks, sliced
- Kosher salt
- Freshly ground black pepper
- 2 Granny Smith apples, peeled, cored and cut into small dice
- 2 cloves garlic, minced
- 1 tablespoon fresh chopped thyme
- 1 tablespoon fresh chopped rosemary
- 2½ cups low-sodium chicken broth
- 1 large egg
- 2 tablespoons fresh parsley, chopped
directions
- Preheat the oven to 375°F. Cut or tear the bread into bite-sized pieces and place in a single layer on a baking sheet. Bake until toasted and dry, 15–18 minutes. Transfer to a large mixing bowl.
- In a large skillet, melt 6 tablespoons of butter. Add the leeks, fennel and celery and season generously with salt and pepper. Saute, stirring often until vegetables are translucent, about 10 minutes. Add the apples, garlic, thyme and rosemary and cook for 5 more minutes.
- Transfer to the bowl with the bread along with the chicken broth, the egg and the parsley and toss to combine.
- Butter or spray a baking dish with non-stick cooking spray and add the stuffing. Dot the top with the remaining 2 tablespoons of butter and cover with aluminum foil. Bake for 45 minutes and remove the foil. Continue baking until the stuffing is set and the top is golden brown, about 45 minutes longer. Garnish with reserved fennel fronds and serve.
notes
Tearing bread instead of cutting it gives you those craggly edges that are so delicious when toasted just right.
If you are so inclined, the addition of Italian sausage or pancetta (fully cooked in a skillet) would be delicious.
You can completely assemble this fennel and apple stuffing recipe the day before. Store, covered, in the refrigerator then bake as directed.
If you can’t find ciabatta, you can use a French or Italian baguette.
Fronds are the wispy edges on fresh fennel.
