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Apple, Fennel & Herb Stuffing

An image of prepared Apple, Fennel & Herb Stuffing showing Italian bread cubes, Granny Smith apples, fennel, Swanson® Natural Goodness® Chicken Broth and Campbell's® Cream of Celery Soup combined with fresh parsley, sage and thyme.
  • prep time: 15 min
  • total time: 1 hr 20 min
  • serves: 10 people
  • calories: 186 1 serving

This stuffing is so good because the Cream of Celery soup adds a unique texture that will have people coming back for seconds. The Italian bread cubes soak up all the rich and creamy flavor of the soup— making a crispy, crunchy top and a perfectly moist interior. The flavor of the celery soup paired with tangy apple and the bright taste of the fennel adds to what makes this Apple, Fennel & Herb Stuffing a taste and textural delight!


  • 1 loaf (about 16 ounces) Italian bread, cut into 1/2-inch cubes (about 10 cups)
  • 2 tablespoons butter
  • 1 cup chopped fennel bulb (about 4 ounces)
  • 1 large onion, chopped (about 1 cup)
  • 1 Granny Smith apple, unpeeled, cored and cut into 1/2-inch cubes (about 1 1/2 cups)
  • 2 cans (10.5 ounces) Campbell’s® Condensed Cream of Celery Soup
  • 1 cup Swanson® Natural Goodness® Chicken Broth
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons thinly sliced fresh sage leaves
  • 2 teaspoons chopped fresh thyme leaves


  • Tips

    • 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.
    • 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.
  • Step 1

    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.

  • Step 2

    Arrange the toasted bread cubes in a lightly greased 3 quart baking dish.  Pour the soup mixture over the bread and stir to combine.

  • Step 3

    Bake for 50 minutes or until hot and the top is golden brown and crisp.

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Calories 186
Total Fat 7 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 6 mg
Sodium 708 mg
Total Carb 27 g
Dietary Fiber 2 g
Sugar 3 g
Protein 4 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 8 %DV
Potassium 3 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.