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Apple and Fennel Stuffing with Fresh Herbs

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  • 2 lb loaf country-style bread (torn into 1 1/2- to 2-inch pieces)
  • 1 cup 16 tablespoons unsalted butter, divided
  • ¼ cup extra-virgin olive oil
  • 4 celery stalks (diced)
  • 1 large onion (peeled and diced)
  • 1 large fennel bulb (trimmed and diced)
  • 2 Harry & David Premium Apples (cored and diced)
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 1 cup fresh parsley (roughly chopped)
  • 2 tablespoons fresh sage (roughly chopped)
  • 2 tablespoons fresh rosemary (roughly chopped)
  • 2 tablespoons fresh thyme (roughly chopped)
  • 2 tablespoons fresh oregano (roughly chopped)
  • 3 cups low sodium vegetable broth
  • 2 eggs


  • Pre-heat your oven to 250 degrees Fahrenheit.
  • Spread the torn pieces of bread out between two rimmed baking sheets.
  • Bake the bread in your pre-heated oven, tossing occasionally, until it’s dry and crisp, usually 50-60 minutes.
  • Remove the baking sheets from your oven and set them aside to cool.
  • Once cooled, transfer the bread to a very large bowl.
  • The bread can also be baked 1-2 days in advance and stored in an airtight container at room temperature until you're ready to make the stuffing.
  • Increase your oven temperature to 350 degrees.
  • Lightly spray a 9 X 13-inch baking dish with non-stick cooking spray and set it aside.
  • In a large heavy-bottom pot over medium heat, melt 1/2 cup of the butter (not of it!) with the olive oil.
  • Add the celery, onion and fennel and cook, stirring occasionally, for 15 minutes.
  • Stir in the apple, salt, pepper and the remaining 1/2 cup of butter and cook for an additional 6-8 minutes.
  • Remove the pot from the heat. Stir in all the herbs. Set aside.
  • In a medium bowl, whisk together the vegetable broth and eggs.
  • Slowly pour this mixture over the bread in the bowl.
  • Then scrape the cooked vegetables/herbs (and any accumulated liquid in the pot) on top. Gently fold/toss everything together, making sure all the bread is moistened and the ingredients are well combined.
  • Transfer the stuffing to your prepared baking dish, packing it down lightly. Cover the baking dish with aluminum foil and transfer to your pre-heated oven for 40 minutes.
  • Carefully remove the aluminum foil and increase the oven temperature to 425 degrees. Continue baking the stuffing uncovered for 25 minutes.
  • The top should be golden brown and crisp. Remove it from the oven and set it aside to rest for 10 minutes before serving.
  • Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
Author: Elizabeth Harris
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