Apple-Fennel Stuffing

• 1 stick butter, plus more for baking dish
• 2 cups diced onion
• 2 cups diced fennel bulb
• 1 cup chopped apples
• 1 cup dried cranberries
• 1 tablespoon minced sage
• 1 tablespoon chopped thyme
• Salt and pepper
• 3 cups turkey or chicken broth
• 2 eggs
• 1/4 cup chopped parsley
• 16 cups cubed stale potato bread

1. Melt butter in a large skillet over medium heat. Add onion, fennel, apples, cranberries, sage and thyme and cook 5 minutes. Season with salt and pepper. Add turkey or chicken broth and bring to a simmer. Remove from heat and allow to cool slightly.
2. Beat eggs with parsley in a large bowl. Add cubed bread. Pour vegetable-broth mixture in bowl and toss. Transfer mixture to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees. Uncover and bake until golden, about 30 more minutes.

butter, onion, fennel bulb, apples, cranberries, sage, thyme, salt, turkey, eggs, ubc, cubed stale potato bread

Taken from www.epicurious.com/recipes/member/views/apple-fennel-stuffing-50107961 (may not work)