Bread stuffing with fennel and sausage (side dish)

Ingredients:

• 90 g butter
• 220 g crumbled sweet Italian sausage
• 1 fennel root
• 1 apple
• 16 cups white bread cubes
• 2.5 cups chicken broth
• 1 tbsp sage
• 1 tbsp thyme
• 1/4 cup parsley

Preparation:

1. In a large, deep skillet, brown 8 ounces (220 g) crumbled sweet Italian sausage (without casing) in 6 tablespoons butter for 5 minutes. Season with salt and pepper and add 1 diced fennel root, 1 diced onion, and 1 tablespoon each chopped sage and thyme; cook for 5 minutes, then add 1 diced, peeled apple and cook for 2 minutes.
2. Whisk in 2.5-3 cups of chicken broth. In a large bowl, whisk together 2 eggs and 1/4 cup of finely chopped parsley. Add 1/6 cup of toasted white bread cubes and the hot broth mixture to the bowl. Gently stir the filling together, then transfer to a greased 9x13-inch baking dish.
3. Spread pieces of butter or drizzle with rendered turkey fat on top, cover, and bake for 30 minutes at 350°F (175°C). Remove the foil and bake for another 20 minutes until golden brown.