YES Thanksgiving is just around the corner. Do you make the same recipes every year or are you looking to change it up?
I wanted to try a different stuffing recipe. So I tried this Gluten Free Apple Fennel Thanksgiving Stuffing. Whenever I see fennel used in different recipes, I always think it is such a cool ingredient. Here is a spin on a classic cheese recipe – FENNEL AL FORNO or this simple ROASTED FENNEL. Fennel is very versatile and easy to work with.
Fennel is not commonly used by most cooks. It has an anise flavor which can be strong. Cooking the fennel mellows the flavor leaving a unique and modest flavor undertone. Undertone – some times I sound so “CHEFY“. OK. I am simply saying the cooking takes out the intense flavor. In my recipe, I also added apples which really balanced out the whole dish adding a nice bit of sweetness.
I see this recipe much like a dessert. You put in enough sugar or butter, how bad can it be. The vegetables are sautéed with plenty of butter. The vegetables are softened and the fennel taste is mellowed. The melted butter and chicken stock are used to soak the SOURDOUGH bread I used in this recipe. (If you are celiac and gluten intolerant, try this TEFF MILLET FLOUR BREAD which is fully gluten free.)
The dish is easy to assemble but is made in layers to deepen the flavor. The first step is softening the onions. Next, the fennel, apples and celery is added and softened as well. Meanwhile, the cubed bread is baked in the oven until good and toasted. Move the skillet mixture to a big pot that can hold all the liquid. Once, the flavors have melded, the toasted bread cubes are added. The mixture is fully combined and transferred to a baking dish for the final cooking.
The cast of characters.
Toasting of the bread.
The building of the apple fennel stuffing.
The Gluten Free Apple Fennel Thanksgiving Stuffing Plated.
Gluten Free Apple Fennel Thanksgiving Stuffing
- 1 Loaf Sourdough cubed
- 3/4 Cup Butter melted
- 1/2 Whole Yellow Onion diced
- 1 Rib Celery diced
- 1 Bulb Fennel rough chop
- 2 Whole Green Apples peeled, cored and diced
- 1 Tbsp Fresh Thyme chopped
- 2 Tsp Fresh Chives diced
- 1 Tsp Ground Sage
- 2 Cloves Garlic minced
- 1 Tbsp Lawry's Seasoned Salt
- 2 Tsp Ground Coriander
- 3 1/2 Cups Chicken Stock
Begin by toasting the cubed sourdough bread in a 325 degree oven for 8 - 10 minutes.
Melt 1/4 cup of the butter into a Dutch oven and place over medium-high heat. Add the onion and sauté for 2 to 3 minutes. Next, add the celery and fennel and continue to sauté for 4 to 5 minutes or until vegetables start to become translucent. Season with the seasoned salt.
Stir in the apples, herbs, garlic, and coriander. Pour in the stock and remaining butter into the pot and bring mixture to a boil.
Once the mixture has come to a boil, remove from heat and add toasted bread cubes. Stir together until moist or all of the liquid has been absorbed. Adjust seasonings. (I added more seasoned salt and coriander)
Pour the mixture into a 9”x13” (3 quart) baking dish sprayed with cooking spray, cover a top or foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes.
Allow mixture to cool before serving.
I adapted my recipe from this one - https://docs.google.com/document/d/1HatAOCwNRVcPuJDcJHNKXcdMR3vflyRbPJT3K5nd4KY/edit