My recipe for Apple, Fennel and Sausage Stuffing elevates ordinary stuffing to something just a bit more special. Apple, fennel and sausage give the stuffing a savory, slightly sweet flavor that makes it absolutely delicious. Fresh sage and thyme bring the herb notes. Fresh is best, but dried herbs will work here as well.
Make sure you give the stuffing a good mix at the end. It’s best to get in there with your hands to really get the bread cubes incorporated into the mixture.
You can make this stuffing the day before and store in the refrigerator. Just give it and extra 5 or 10 minutes of bake time to be sure it’s piping hot.
This stuffing is equally delicious whether prepared with traditional or plant based ingredients. I’ve given both options and the flavor is identical.
~recipe developed for I Can’t Believe It’s Not Butter! Spread
- 1 white baguette, cut into cubes (about 8 cups)
- 16 ounces Italian or plant-based sausage, crumbled
- 4 tablespoons I Can’t Believe It’s Not Butter! Original or Vegan Spread, divided
- 1 onion, chopped (about 1 cup)
- 2 stalks celery, chopped (about 1 cup)
- 1 small fennel bulb, chopped (about 1 cup)
- 1 teaspoon salt
- 1 large apple, cored and chopped
- 2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
- 2 cups chicken or vegetable stock
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Leave bread cubes out overnight to harden or bake in 350 degree oven for 10 minutes until crisp. Place bread cubes in large bowl.
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Heat 12-inch nonstick skillet over medium heat and cook plant based sausage 5 minutes or until browned. Add sausage and drippings to bread cubes.
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In same skillet, melt 2 tablespoons I Can't Believe It's Not Butter! over medium heat. Add onion, celery, fennel and salt and cook 8 minutes, stirring occasionally, until vegetables are almost tender.
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Add remaining 2 tablespoon I Can't Believe It's Not Butter!, apples, sage and thyme and cook 2 minutes or until apple is softened. Add vegetable mixture to bread mixture. Add broth and mix well until bread is moistened.
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Spoon mixture into lightly greased 2-quart baking dish. Cover and bake 20 minutes. Uncover and bake 15 minutes or until hot and lightly browned.
