Crispy Creamy Stuffing with Apple, Fennel & Herbs
Campbell's
Campbell's
Recipe - Stillwater
Crispy Creamy Stuffing with Apple, Fennel & Herbs
Prep Time15 Minutes
Servings10
Cook Time80 Minutes
Ingredients
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 1/2 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
Directions
- 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.
15 minutes
Prep Time
80 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Breadsmith Mini Ciabatta, 1 Each
$2.10
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
Fresh Anise Fennel, 1 Each
$4.99
Produce Yellow Onions, 0.75 Pound
$1.12 avg/ea was $1.49 avg/ea$1.49/lb
Produce Apple, Granny Smith, 0.5 Pound
$1.25 avg/ea$2.49/lb
Campbell's® Condensed Cream of Celery Soup, 10.5 Ounce
$1.99$0.19/oz
Swanson® 100% Natural Chicken Broth, 14.5 Ounce
$1.29$0.09/oz
Fresh Parsley, 1 Each
$1.49
Wild Harvest Organic Sage, 0.5 Ounce
$2.99$5.98/oz
Wild Harvest Organic Thyme, 0.5 Ounce
$2.99$5.98/oz
Directions
- 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.