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