Crispy Creamy Stuffing with Apple, Fennel & Herbs
Campbell's
Campbell's
Recipe - Inver Grove Heights
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
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.
