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

1. In a large skillet over medium heat, melt the butter. Add the fennel, onion, and salt. Cook, stirring often, for 6 minutes or until the vegetables soften.

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.