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Apple Fennel Stuffing


Apple fennel stuffing can be made as a casserole as detailed in this recipe, or used to stuff your favorite bird. The fennel adds a wonderful texture and flavor to the final dish.

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  • 1/2 stick butter, plus more for baking dish
  • 1 cup diced onion
  • 1 cup diced fennel bulb
  • 1/2 cup chopped apples
  • 1/2 cup dried cranberries
  • 1 tablespoon poultry seasoning
  • Salt and pepper
  • 1 1/2 cups turkey or chicken broth
  • 1 egg
  • 1/8 cup chopped parsley
  • 8 cups cubed stale potato bread


Servings 10
Preparation time 20mins
Cooking time 80mins


Step 1

Melt butter in a large skillet over medium heat. Add onion, fennel, apples, cranberries, sage and thyme and cook 5 minutes. Season with salt and pepper. Add turkey or chicken broth and bring to a simmer. Remove from heat and allow to cool slightly.

Beat egg with parsley in a large bowl. Add cubed bread. Pour vegetable-broth mixture in bowl and toss.

Transfer mixture to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375°F.

Uncover and bake until golden, about 30 more minutes.

Here are some tips for converting any stuffing recipe for the slow cooker:
If it does not contain eggs, add 1 1/2 large eggs per loaf of bread used.
Cut back on liquid by 25%.
Cook on low heat for four to six hours.

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