How To Make Apple, Sausage, & Fennel Biscuit Dressing - Best Recipe | Charleston Magazine

Name: How To Make Apple, Sausage, & Fennel Biscuit Dressing - Best Recipe | Charleston Magazine
Ingredients: 8 Tbs. salted butter, divided; 1/2 lb. sweet Italian pork or turkey sausage links, separated and pricked; 1 large onion (3/4 lb.), chopped; 3/4 lb. fennel bulbs, or 3 celery ribs, finely chopped; 3 garlic cloves, chopped; 3 Tbs. chopped fresh marjoram and/or thyme; 1 Tbs. chopped fresh fennel frond (optional); 3/4 lb. Gala or other cooking apple, skin on, cored and cut in wedges; 1/4 cup apple juice; 1 cup chopped pecans; 3/4 - 1 cup turkey or chicken stock or broth; 4 cups biscuits, broken into approximately 1/2-inch pieces (find Nathalie’s cathead biscuits recipe at charlestonmag.com); 1 large egg, lightly beaten

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Ingredients

8 Tbs. salted butter, divided
1/2 lb. sweet Italian pork or turkey sausage links, separated and pricked
1 large onion (3/4 lb.), chopped
3/4 lb. fennel bulbs, or 3 celery ribs, finely chopped
3 garlic cloves, chopped
3 Tbs. chopped fresh marjoram and/or thyme
1 Tbs. chopped fresh fennel frond (optional)
3/4 lb. Gala or other cooking apple, skin on, cored and cut in wedges
1/4 cup apple juice
1 cup chopped pecans
3/4 - 1 cup turkey or chicken stock or broth
4 cups biscuits, broken into approximately 1/2-inch pieces (find Nathalie’s cathead biscuits recipe at charlestonmag.com)
1 large egg, lightly beaten