Fennel and apple stuffing

By Tony Rosenfeld
November 19, 2008
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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.

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