This traditional stuffing features apples, celery and sage.
- 1 bag Grand Central Rustic Stuffing Bread
- 1/4 C unsalted butter
- 2 T olive oil
- 2 t fennel seed
- 1/2 C fresh sage leaves, finely chopped
- 2 onions, chopped
- 4 stalks celery, chopped
- 2 Fuji or heirloom apples, chopped
- 2-3 C turkey or chicken stock
- Splash of dry white wine
- Salt & pepper to taste
In a large, shallow pan, add olive oil and butter. Heat until just sizzling
Add onions, fennel & celery, and cook until soft. Add apples, sage, salt & pepper.
Add stuffing cubes and chicken stock. Lower heat and fold until cubes are almost soft. Add wine and taste. Season with salt & pepper to taste.