In a large deep skillet, saute 1/2 pound crumbled sweet Italian sausage in 6 tablespoons butter for 5 minutes.
Season with salt and pepper and add 1 diced fennel bulb, 1 diced onion, and 1 tablespoon each chopped sage and thyme; cook 5 minutes, then add 1 diced peeled apple and cook 2 minutes.
Pour in 2 1/2 to 3 cups chicken broth. Simmer until step 5.
In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
Add to the bowl 16 cups toasted white bread cubes and the hot broth mixture.
6. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
Photograph by Karl Juengel/Studio D