Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  andouille or other spicy smoked sausage -- sliced
  1              large  onion -- chopped
  1                cup  celery -- chopped
     1/4           cup  unsalted butter
  2                     tart apples
  1           16 ounce  ba  pepperidge farm seasoned stuffing
     1/4           cup  fresh parsley -- finely chopped
     1/2           cup  toast walnut or pecan pieces -- (optional)
  2          teaspoons  fennel seeds
  1 1/2           cups  chicken broth

Preparation:

Preheat oven to 350 degrees and butter a 3 quart baking dish. In a large heavy skillet cook sausage, onion and celery in butter over moderate heat, stirring, until onion is softened, almost 20 minutes. Peel and core apples and chop. In a large bowl stir together sausage mixture, apples, and remaining ingredients with salt and pepper to taste. Transfer to baking dish. Bake 30 minutes or until heated through and top is golden. Note: may be made 2 days ahead and chilled before baking. The final recipe is also from Williams-Sonoma "Thanksgiving" and uses chestnuts for the nuts.

Nutritional Information:

84 Calories (kcal); 6g Total Fat; (64% calories from fat); 1g Protein; 6g Carbohydrate; 16mg Cholesterol; 160mg Sodium