This stuffing uses artisan bread, fennel bulbs, dried apricots and hard cider to give it that something-something. I already used hard cider for the gravy, so I replaced the white wine in the original recipe with that, to avoid buying another bottle I won't drink before it spoils.
What I like about the recipe, is that it's light, without meat, and all my guests always have seconds and thirds. I had to make a new batch this year just to make sure we had enough leftovers for later!
**TIP! By exchanging the chicken stock for vegetable stock, this would be a vegan recipe!**
The original recipe is located at Real Simple: