This recipe may be reproduced with the following credit:
 SILVIA BIANCO (http://www.chefsilvia.com)

Wedge of Iceberg with Gorgonzola, a Warm Balsamic Dressing and crispy shitake mushrooms

1 or 2 bags (depending on size of turkey) of packaged cornbread stuffing
3 - 4 cups of chicken broth (or enough to moisten all of the cornbread)
1 lb of sweet Italian sausage (casing removed)
1 fresh fennel bulb--core removed and thinly sliced
1 large sweet onion--medium chop
2 large garlic cloves--finely chopped
¼ cup fresh flat leaf Italian parsley -- coarsely chopped

In a large skillet, add the meat in large chunks and brown being careful to keep the meat in nickel size pieces. This will help to keep the flavor bite size instead of minced and lost.

Add the fennel and onion and cook until softened. Add the garlic and cook for about 30 seconds more. All of this should take no longer than 10 to 15 minutes since you do not want to cook the meat through (it’ll finish cooking in the oven) just brown the outside.

In a large bowl, add the cornbread and enough broth to moisten the bread. Add the contents of the skillet and the parsley. Stir and stuff it into the turkey.

If you have extra, place it into a baking dish, cover and place in the oven with the turkey during the last hour of its baking time.