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Campbell’s® Crispy Creamy Stuffing with Apple, Fennel & Herbs

Serves 10
Ready in 65 mins
Prep time 15 mins
Cooking time 50 mins
288 calories per serving


> 1 loaf (about 16 oz) Italian bread, cut into 1/2-inch cubes (about 10 cups)
> 2 tbsp butter
> 1 cup chopped fennel bulb (about 4 oz)
> 1 large onion, chopped (about 1 cup)
> 1 Granny Smith apple, unpeeled, cored and cut into 1/2-inch cubes (about 1 1/2 cups)
> 2 (10.5 oz) cans Campbell's ® Condensed Cream of Celery Soup
> 1 cup Swanson ® Natural Goodnes ® Chicken Broth
> 2 tbsp chopped fresh parsley
> 2 tsp thinly sliced fresh sage leaves
> 2 tsp chopped fresh thyme leaves


Heat the oven to 350°F. Arrange the bread cubes on a rimmed baking sheet and bake for 15 minutes or until well toasted. While the bread cubes are baking, heat the butter in a 12-inch skillet over medium heat. Add the fennel and onion and cook for 5 minutes or until tender. Add the apple and cook for 2 minutes or until tender. Stir in the soup, broth, parsley, sage and thyme.
Arrange the toasted bread cubes in a lightly greased 3 quart baking dish. Pour the soup mixture over the bread and stir to combine.
Bake for 50 minutes or until hot and the top is golden brown and crisp.


Recipe Sponsored by Campbell's®

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