Whole-Wheat-Bread-and-Apple Stuffing

whole wheat apple dressing
Photo: Julia Gartland
Prep Time:
20 mins
Total Time:
1 hrs 40 mins
8 to 12 Serves

Chopped apple adds a subtle sweetness to this nuttier, more nutritious take on classic stuffing/dressing. The best part? You don't even have to peel the fruit! The pops of red peeking through make for a more festive dish.


  • 1 loaf 100-percent whole-wheat bread, cut into 1-inch pieces (12 cups)

  • 6 tablespoons unsalted butter, plus more, softened, for brushing

  • 2 medium red onions, chopped (3 cups)

  • 1 small head fennel, chopped

  • Kosher salt and freshly ground pepper

  • 2 cloves garlic, minced (1 tablespoon)

  • 1 red baking apple, such as McIntosh, cored and chopped

  • 1 tablespoon chopped fresh rosemary leaves

  • cup dry white wine, such as Sauvignon Blanc

  • ¾ cup chopped fresh flat-leaf parsley, plus more for serving

  • 2 cups Simple Giblet Stock or store-bought no-sodium-added chicken stock

  • 3 large eggs, lightly beaten


  1. Preheat oven to 300 degrees. Divide bread between 2 rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dry, about 40 minutes. Let cool. Break a piece open to make sure it's dried all the way through; if not, bake a few more minutes. Transfer to a large bowl.

  2. Melt butter in a large skillet over medium-high. Add onions, fennel, and 2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add garlic, apple, rosemary, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat.

  3. Increase oven temperature to 375 degrees. Brush a 2 1/2-quart baking dish with butter. Add onion mixture to bowl with toasted bread; add parsley. Drizzle with stock, stirring to combine. Stir in eggs to evenly coat. Transfer to prepared baking dish. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you're ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with more parsley sprinkled on top.

Cook's Notes

Stuffing vs. Dressing
These terms are often used interchangeably, but there is one big difference. Unlike stuffing, which is "stuffed" inside the turkey before roasting, dressing is baked separately. The dressing here can be cooked inside the bird; just be sure a thermometer inserted into the center of the stuffing reaches 165 degrees.

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