Fennel and apple stuffing
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.