Italian Fennel Holiday Stuffing

Shopping List
8 cups toasted white bread cubes, toast on a baking sheet for 20 mins at 350F until lightly golden
1 package of Fuge Italian Fennel Ground Sausage (Chicken or Pork)
1 large onion
1 tbs chopped sage
1 tbs chopped thyme
3 peeled and diced Granny Smith apples
3 cups of chicken broth
2 eggs
¼ cup chopped parsley
A few tablespoons of butter or turkey pan drippings
 
Directions
Preheat oven to 350F
In a large deep skillet or pan saute 500g crumbled Fuge Italian Fennel Sausage for about 5 minutes
Add the diced onion, chopped sage and thyme cook for another 5 minutes
Add the apples and cook for about 2 minutes
Pour in 3 cups of chicken broth, simmer for a few minutes then turn off heat
 
In a large bowl mix the eggs and the parsley, then add 8 cups of toasted bread cubes, mix
Mix and combine all ingredients in a buttered 9x13 inch baking dish cover with foil and bake for 30 minutes
Uncover, then dot the top with butter or turkey drippings and bake uncovered for another 20 minutes or until golden.