In order to bring you the best organic produce, some ingredients may differ from those depicted.
Fennel & Apple Stuffing
Vegetarian, Soy-Free
4 Servings, 520 Calories/Serving
Everyone's favorite side, with a sweet and savory touch. This toasty, flavorful French bread stuffing pairs leeks, fennel, and all the aromatics with hints of sweet apple and tart cranberry for subtle layers of complexity.
Ingredients: French bread cubes, Savory slurry (water - butter - celery - onion - vegetable broth concentrate [natural flavor - salt - water - yeast extract - sugar - vegetable oil] - garlic - canola oil - modified food starch - sea salt - spices xanthan gum), Vegetable stock concentrate, Rosemary-thyme butter (butter - canola oil - water - thyme - rosemary - salt), Organic sliced leeks, Organic celery sticks, Organic apple, Dried cranberries
Instructions
1
Heat the oven; prep the produce
- Preheat the oven: 350°F convection | 375°F conventional
- Rinse your fresh produce. Gently pat dry.
- Trim off the stems and root end from the fennel bulb. Dice the fennel, celery sticks, and apple into bite-size pieces, keeping them separate.
2
Make the broth
- In a small bowl, mix the vegetable stock concentrate with 1½ cups of warm water.
3
Start cooking the produce
Heat 1-2 tbsp. of cooking oil in a nonstick saute pan over medium heat. When the oil is hot, carefully add the fennel and celery and cook for 4-5 min, or until slightly softened. Lightly season with salt and pepper (see Chef’s Tip). Stir in the apple and sliced leeks, then cover the pan and cook for 4 min, stirring occasionally.
4
Add the broth and cranberries; simmer
Stir in the savory slurry, vegetable stock, and dried cranberries and bring to a gentle simmer. Turn off the heat and stir in half of the rosemary-thyme butter.
5
Mix with the bread cubes
Place the French bread cubes into a heat-safe mixing bowl. Carefully add the sautéed vegetables and stock mixture, then mix to combine. Grease a baking dish with 1-2 tsp. of oil, or with butter if desired. Add the stuffing to the baking dish. Dot the top with small pieces of the remaining rosemary-thyme butter. If preparing ahead of time, cover the baking dish with plastic wrap and store in the fridge until ready to bake. Remove the plastic before placing the stuffing into the oven.
6
Bake the stuffing
Place the baking dish into the oven for 18-20 min, or until cooked through and lightly browned on top. Carefully remove the baking dish, loosely cover with foil to keep warm, and set aside until ready to serve.
Chef’s Tip
For a more herbaceous stuffing, season to taste with dried sage or poultry seasoning from your pantry.
Kids Can!
- Pat the produce dry.
- Place the bread cubes in the bowl.
- Grease the baking dish.
Contains: Milk, Wheat
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.