Recipe
Fennel and apple stuffing
By
Tony Rosenfeld
November 19, 2008
- |
Serves 10
Great fall flavors power this stuffing. If you want a heartier edge, stir in crumbled sausage or crisp bacon.
| 2 | tablespoons unsalted butter |
| 1 | medium bulb fennel bulb (about 1 pound), quartered, cored, and cut in 1/4-inch dice |
| 1 | Spanish onion, cut in 1/4-inch dice |
| 1 | teaspoon kosher salt |
| 1 1/2 | pounds crusty, country bread or baguette, cut into 1-inch cubes (about 10 cups) |
| 1 | cup coarsely chopped dried apple |
| 1/4 | cup dried cherries |
| 3/4 | cup chicken stock |
| 3/4 | cup grated fresh Parmesan |
| 2 | tablespoons chopped fresh sage |
| 1 | tablespoon chopped fresh thyme |
2. Transfer the mixture to a large bowl. Add the bread cubes, apple, cherries, stock, Parmesan, sage, and thyme. Toss well. Bake under the turkey as directed.
© Copyright 2008 Globe Newspaper Company.
