INGREDIENTS:

1 box Mrs. Cubbison's Seasoned Dressing
1 cup celery diced
1 cup onions
1 fennel bulb diced
4 Granny Smith apples diced
1 lb Italian sausage (without casing)
1 cup Swanson chicken broth
1 lb butter
2 Tablespoon dried fennel seed
1 - 6 oz bag craisins
1 cup pecans chopped
1 Tablespoon poultry seasoning
2 eggs beaten
Salt and pepper to taste

PROCEDURE:

TEMPERATURE 350 degrees - 375 degrees 1. Saute onions, celery, fennel bulb, apples and pecans in 4 tablespoons of butter. Cook until translucent. 2. Cook Sausage with the addition of the fennel seeds. Cook thoroughly. 3. Mix Mrs. Cubisson dressing, sausage, vegetable mixture and craisins in one bowl. 4. Add a chicken broth slowly. (make sure the dressing is moist but not soggy) 5. Add poultry seasoning and salt and pepper to taste. 6. Incorporate beaten eggs in the dressing 7. Have a buttered baking dish ready, and melted butter as well to finish off the top. 8. Cover and bake for 45 minutes. Take cover off for an additional 10 minutes to lightly brown. This is a great time to add the melted butter for that golden touch! Yield: 12 servings