Fennel, Sausage, and Caramelized Apple Stuffing

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1.3 cups carrots chopped
• 2 large eggs 
• 1.3 cups fennel bulb sliced
• 0.5 teaspoon fennel seeds crushed
• 2 tablespoons sage fresh chopped
• 5  garlic cloves minced
• 3 cups golden delicious apple chopped
• 9 ounces sausage italian
• 1.5 cups lower-sodium chicken broth fat-free
• 5 teaspoons olive oil extra-virgin divided
• 4 cups onion chopped
• 12 ounces sourdough bread cut into 1/2-inch cubes
• 2 teaspoons sugar 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• baking pan
• aluminum foil

Directions

1. Preheat oven to 40
2. Arrange bread cubes in a single layer on a baking sheet coated with cooking spray.
3. Bake at 400 for 16 minutes or until golden, stirring after 8 minutes.
4. Place in a large bowl.
5. Heat a large skillet over medium-high heat.
6. Remove casings from sausage. Coat pan with cooking spray.
7. Add sausage to pan; cook 8 minutes or until browned, stirring to crumble.
8. Add sausage to bread.
9. Return pan to medium-high heat.
10. Add 3 teaspoons oil to pan; swirl to coat.
11. Add onion and next 5 ingredients (through garlic).
12. Add 1/4 teaspoon pepper; saut 8 minutes or until vegetables are tender, stirring occasionally.
13. Add vegetables to sausage mixture.
14. Return pan to medium-high heat.
15. Add remaining 2 teaspoons oil to pan; swirl to coat.
16. Add apple and sugar; saut 5 minutes or until apple caramelizes, stirring occasionally.
17. Add to the sausage mixture.
18. Combine broth and eggs in a small bowl, stirring with a whisk.
19. Add broth mixture and remaining 1/4 teaspoon pepper to sausage mixture; toss well to combine.
20. Spoon sausage mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover with foil.
21. Bake at 400 for 20 minutes. Uncover dish; bake at 400 for 20 minutes or until browned and crisp.