Gluten Free Apple Fennel Thanksgiving Stuffing

Spicing up the traditional Thanksgiving stuffing with the addition of fennel and apples and providing a gluten free option too.
Course Side Dish
Cuisine holiday, Side, Thanksgiving
Keyword gluten free, Holiday, Stuffing, Thanksgiving
Prep Time 10 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 10 minutes
Servings 12 people
Author Feed Your Soul Too


  • 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


  1. 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.


Recipe Notes

I adapted my recipe from this one -