Serves: 8
Total Calories: 7,081

8 pounds sweet or hot loose Italian sausage
4 cups butter or margarine
8 cups chopped onions
8 cups minced celery
1 cup garlic minced
48 cups seasoned stuffing mix
4 pounds bulb fresh fennel trimmed and sliced
8 Granny Smith apples peeled, cored, and diced
2 cups chopped fresh parsley
8 cups chicken broth
4 cups dry white wine
8 eggs lightly beaten

1. Preheat the oven to 325°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside.

2. Place a large skillet over medium heat. Add the sausage and cook, breaking the meat up with a fork, until the sausage is brown and no pink remains. Remove the sausage from the skillet and set aside.

3. Melt the butter or margarine in the skillet, and add the onion, celery, and garlic. Sauté for 3 to 5 minutes, or until the vegetables are tender.

4. Add the stuffing mix, fennel, apple, parsley, and cooked sausage to the skillet, stirring to mix. Gradually add the chick - en broth, wine, and egg, stirring until lightly moistened.

5. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutritional Facts:

Serves: 8
Total Calories: 7,081
Calories from Fat: 3,707

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Quick Tips for Pairing Stuffing With Meat
Italian Sausage and Fennel Stuffing
Bacon and Scallion Stuffing
Barbecued Beef Stuffing
Minted Pineapple Stuffing with Ground Lamb
Fig-Stuffed Baked Pork Chops
Apple-and-Bacon-Stuffed-Crown Roast Of Pork
Stuffed Whole Ham with Apricot Glaze
Pork Chop and Pear Casserole
Stuffed Flank Steak Florentine
Beef and Broccoli Cornbread Bake
Corned Beef Hash with Creamed Vegetables
Herb Stuffed Leg of Lamb with Minted Apples
Bacon-Topped Stuffed Lamb Chops