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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!
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.
Arrange the toasted bread cubes in a lightly greased 3 quart baking dish. Pour the soup mixture over the bread and stir to combine.
Bake for 50 minutes or until hot and the top is golden brown and crisp.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.