Caramelized Apple, Sausage & Fennel Stuffing - cooking recipe

Ingredients

12 ounces sourdough bread, cut into 1/2 inch pieces. You can use pre-cut, pre-toasted bread as well
3 Italian sausage, links. (I use two sweet and one hot)
5 teaspoons extra virgin olive oil, divided
4 cups chopped onions
1 1/4 cups sliced fennel bulbs (One large bunch)
1 1/4 cups chopped carrots
2 tablespoons chopped fresh sage
1/2 teaspoon crushed fennel seed
5 garlic cloves, minced
1/2 teaspoon black pepper
3 cups chopped golden delicious apples (about 3 apples)
1 1/2 cups chicken broth (I use low sodium)
2 tablespoons sugar
2 large eggs

Preparation

1. Preheat oven to 400\u00b0.
2. Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 400\u00b0 for 16 minutes or until golden, stirring after 8 minutes. Place in a large bowl.
3. Heat a large skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to pan; cook 8 minutes or until browned, stirring to crumble. Add sausage to bread.
4. Return pan to medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next 5 ingredients (through garlic). Add 1/4 teaspoon pepper; saute 8 minutes or until vegetables are tender, stirring occasionally. Add vegetables to sausage mixture.
5. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add apple and sugar; saute 5 minutes or until apple caramelizes, stirring occasionally. Add to the sausage mixture.
6. Combine broth (NOT TOO MUCH! It will be mushy) and eggs in a small bowl, stirring with a whisk. Add broth mixture and remaining 1/4 teaspoon pepper to sausage mixture; toss well to combine.
7. Spoon sausage mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover with foil. Bake at 400\u00b0 for 20 minutes. Uncover dish; bake at 400\u00b0 for 20 minutes or until browned and crisp.
8. Enjoy!