Lightened Up Holiday Stuffing With Fennel, Apple & Turkey Sausage

• 1 loaf (1 lb.) day old or stale whole wheat ciabatta, cut into 3/4 inch cubes (about 12 cups)
• 2 1/2 tablespoons olive oil
• 10 ounces sweet turkey sausage, casings removed
• 1 large yellow onion, chopped
• 1 medium fennel bulb, chopped (reserve some fronds for garnish)
• 4 cloves garlic, chopped
• 1 Granny Smith apple, chopped
• 1 1/2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups low sodium chicken broth
• 2 eggs

1. Preheat the oven to 350 degrees F.rnrnIf the bread is not dry/stale, place the cubes in a single layer on two baking sheets sprayed with nonstick cooking spray and bake 15 minutes until it is toasted, stirring halfway through. Place the bread in a large bowl.
2. Meanwhile, heat 1/2 tablespoon oil in a large skillet over medium heat. Add the sausage and brown it, breaking it up into pieces as it cooks. Place the cooked sausage in the bowl with the bread. Heat the remaining 2 tablespoons oil in the skillet. Add the onion and fennel and cook 7-8 minutes until partially softened. Add the garlic, apple, sage, thyme, salt and pepper and cook another 5 minutes. Add the mixture to the bowl with the bread and sausage.
3. Whisk the chicken broth and eggs together in a measuring cup. Pour the mixture into the bowl and stir to combine all ingredients well. Pour the stuffing into a 13x9-inch baking tray sprayed with nonstick cooking spray. Cover the tray with foil and bake 20 minutes. Uncover and cook another 20 minutes until top is golden. Garnish with reserved fennel fronds.

whole wheat ciabatta, olive oil, sweet turkey sausage, yellow onion, fennel bulb, garlic, apple, fresh sage, thyme, kosher salt, black pepper, chicken broth, eggs

Taken from food52.com/recipes/19738-lightened-up-holiday-stuffing-with-fennel-apple-turkey-sausage (may not work)