Apple, Fennel & Herb Stuffing
Total Time: 1 Hour
Serves: 10
Prep Time: 15 Minutes
Ingredients
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1 loaf (about 16 ounces) Italian bread, cut into 1/2-inch cubes (about 10 cups)
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2 tablespoons butter
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1 cup chopped fennel bulb (about 4 ounces)
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1 large onion, chopped (about 1 cup)
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1 Granny Smith apple, unpeeled, cored and cut into 1/2-inch cubes (about 1 1/2 cups)
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2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
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1 cup Swanson® Natural Goodness® Chicken Broth
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2 tablespoons chopped fresh parsley
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2 teaspoons thinly sliced fresh sage leaves
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2 teaspoons chopped fresh thyme leaves
Directions
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Heat the oven to 350°F. Arrange the bread cubes on a rimmed baking sheet and bake for 15 minutes or until well toasted. While the bread cubes are baking, heat the butter in a 12-inch skillet over medium heat. Add the fennel and onion and cook for 5 minutes or until tender. Add the apple and cook for 2 minutes or until tender. Stir in the soup, broth, parsley, sage and thyme.
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Arrange the toasted bread cubes in a lightly greased 3-quart baking dish. Pour the soup mixture over the bread and stir to combine.
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Bake for 50 minutes or until hot and the top is golden brown and crisp.
Tips
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Look for Italian loaves of bread that have a crusty exterior but with a soft and airy interior. Varieties such as ciabatta and pane Toscano lend themselves well to this stuffing.
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This recipe will work in a variety of baking dishes, such as a 13x9x2-inch dish or a round or oval-shaped 3-quart casserole dish.
