Italian Sausage and Fennel Stuffing

• 1 lb. Farmer John Italian Gourmet Sausages
• 1/2 cup butter or margarine
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 cup celery, minced with a few leaves
• 1 box (two 6-oz bags) Mrs. Cubbison's Seasoned Dressing
• 8 oz. bulb fresh fennel, ends trimmed and sliced
• 1 Granny Smith apple, peeled, cored, and diced
• 1/4 cup parsley, chopped
• 1 cup chicken broth
• 1/2 cup chardonnay
• 1 egg, lightly beaten

In a large skillet, brown sausage, breaking it up with a fork. Remove from
skillet and set aside. Melt butter in skillet, add onion, garlic and celery.
Sauté 3 to 5 minutes, until tender. Add stuffing mix, fennel, apple,
parsley, and cooked sausage. Gradually add chicken broth, wine,
and egg, stirring until lightly moistened. Cool thoroughly.

Sprinkle cavities of turkey lightly with salt and pepper. Fill lightly with
stuffing. Wrap extra dressing in foil or place in baking dish to roast last
45 minutes along with the turkey.

1. Makes enough dressing for 12-lb. turkey.

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