Apple Pecan Stuffing – Fustini's Oils & Vinegars

Ingredients

• 3 cups sourdough bread, cut into cubes
• 3 cups rye bread, cut into cubes
• 3 cups pumpernickel bread, cut into cubes
• 4 tablespoons Fustini's Sage and Wild Mushroom olive oil
• 1 each yellow onion, peeled and minced
• 1 each bulb fennel, diced
• 3 apples (red, yellow and green), cored and diced
• 2/3 cup pecan halves, chopped
• 1/2 cup Fustini's Michigan Apple balsamic vinegar
• 2 cups chicken stock
• 2 eggs
• 1 teaspoon salt 1/2 teaspoon cracked black pepper
• fresh sage, chopped