Apple and Fennel Stuffing
"A recipe for Apple and Fennel Stuffing...."
INGREDIENTS
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1 French baguette, cut into 1/2 inch cubes and toasted (about 5 cups loosely packed)
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1/2 loaf of pumpernickel bread, cut into 1/2 inch cubes and toasted (about 3 cups, loosely packed)
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3/4 cup (1 1/2 sticks) unsalted butter, melted and divided
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1/2 medium yellow onion, diced
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1 rib celery, diced
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1 fennel bulb, thinly sliced
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2 golden delicious apples (or apples of your choice), peeled cored and diced
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1 tablespoon minced thyme
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2 teaspoons thinly sliced chives
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1 1/2 teaspoons minced sage
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2 garlic cloves, minced
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1 teaspoon McCormickâ??s Gourmet Collection ground coriander
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3 1/2 cups chicken stock (or vegetable stock)
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salt and pepper to taste1/2 loaf of pumpernickel bread, cut into 1/2 inch cubes and toasted (about 3 cups, loosely packed)
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3/4 cup (1 1/2 sticks) unsalted butter, melted and divided
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1/2 medium yellow onion, diced
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1 rib celery, diced
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1 fennel bulb, thinly sliced
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2 golden delicious apples (or apples of your choice), peeled cored and diced
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1 tablespoon minced thyme
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2 teaspoons thinly sliced chives
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1 1/2 teaspoons minced sage
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2 garlic cloves, minced
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1 teaspoon McCormick’s Gourmet Collection ground coriander
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3 1/2 cups chicken stock (or vegetable stock)
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salt and pepper to taste
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