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1
Core and coarsely chop the apples and set aside.
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2
Place a large frying pan on medium-high heat and let it get hot, about 45 seconds.
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3
Add the sausage meat and cook, stirring constantly, until browned, about 4-5 minutes.
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4
Transfer the meat to a colander, let the fat drain off, then transfer it to a large bowl.
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5
Wipe out the frying pan with a paper towel, return it to high heat, and add the butter.
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6
When the butter has melted, add the diced onions, chopped apples, and fennel, if using.
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7
Cook, stirring frequently, until soft, about 12 minutes.
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8
Add the marsala or sherry and the bouillon cube and cook until the bouillon is dissolved and the liquid is reduced by half, about 3 minutes.
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9
Transfer to the bowl with the sausage.
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10
Add the diced bread, parsley, thyme, and salt and pepper to the bowl, and stir gently to combine.
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11
Let the mixture cool before stuffing the bird, or cover and refrigerate until ready to use.
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12
Variations
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13
Substitute 3 cups cooked white, brown, or wild rice for 3 cups of the diced bread.
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14
Substitute 3 cups crumbled corn bread for 3 cups of the diced bread.
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15
Substitute 1 cup chopped walnuts or pecans and 1/2 cup raisins for the sausage.
