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Ham, Apple and Fennel Stuffing


  • 1/2 cup butter
  • 4 cups finely chopped onions
  • 1 cup water
  • 4 cups peeled cored chopped Granny Smith apples
  • 2 cups finely chopped fennel
  • 1 cup finely chopped celery
  • Cooking spray
  • 12 cups toasted cubed country style white bread
  • 3 cups chopped Ham-Off-The-Bone
  • 2-3/4 cups chicken broth, divided
  • 3 large eggs
  • 2/3 cup chopped fresh Italian parsley
  • 1 tsp. coarse Kosher salt
  • 3/4 tsp. freshly ground black pepper


  • 1. Preheat standard oven to 325°F.
  • 2. Bring onions and water in skillet to a boil on medium heat; reduce heat to medium-low. Simmer, uncovered, 15 to 18 minutes or until water evaporates, stirring occasionally. Cook 5 minutes more or until onions are soft.
  • 3. Combine onions, apples, fennel and celery in full sheet pan. Bake 40 to 50 minutes or until apples and vegetables are tender, stirring occasionally. Cool completely. Place in mixing bowl.
  • 4. Increase oven temperature to 375°F. Generously spray full hotel pan.
  • 5. Stir bread cubes, ham, combined 3/4 cup of the broth and eggs, parsley and seasonings into apple/vegetable mixture. Add additional broth by 1/4 cupfuls until mixture is desired consistency. Spoon into prepared hotel pan. Cover with foil.
  • 6. Bake 35 minutes. Uncover and bake 30 to 35 minutes or until top is crisp and golden, and internal temperature reaches 165°F. Keep warm until ready to serve.
  • Nutritional information per serving: Calories 544; Total Fat 27g; Saturated Fat 12g;
  • Trans. Fat 1g; Cholesterol 149mg; Sodium 1703mg; Total Carbohydrate 54g; Dietary Fiber 6g;
  • Total Sugars 14g; Protein 22g