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Apple & Fennel Stuffing

Breaded Chicken Torta on Soft Sub Roll


2 sticks unsalted butter 1 medium yellow onion, diced 3 ribs celery, diced 1 fennel bulb, thinly sliced salt and pepper, to taste 2 Fuji apples, cored and diced 1 tbl. dried thyme 2 tsp. dried sage 1 shallot, minced 1 quart chicken or vegetable stock 3/4 loaf Pane Turano, cut into 1/2 inch cubes and toasted 1 tbl. parsley, chopped


Preheat oven to 350˚F. Melt butter in a large pot over medium-high heat. Let brown slightly. Add onion and sauté for 2 to 3 minutes. Add celery and fennel and continue to sauté for 4 to 5 minutes or until vegetables start to become translucent. Season with salt and pepper. Stir in apples, herbs and shallots. Pour stock into the pot and bring mixture to a boil. Once mixture has come to a boil, remove from heat and add toasted bread. Stir together until moist or all of the liquid has been absorbed. Adjust seasonings, if needed. Pour mixture into a lightly greased 9”x13” (3 quart) baking dish, cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Allow dressing to cool for 10 to 15 minutes before serving. Garnish with fresh parsley.

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