Let me start by saying: I have never liked stuffing. (Excuse me, technically it is DRESSING since it is baked outside the bird but I'll never get used to calling it that.) Amidst the gluttony of Thanksgiving, stuffing is the one dish I will gladly give up to make room on the table (and in my stomach) for other things, biscuits or mashed potatoes or a second or third slice of pie. The only stuffing I've ever had and really liked is my Aunt Sally's "million dollar" dressing, which features an entire bottle of Grand Marnier (so it's no wonder I like it so much). But otherwise, stuffing to me is nothing more than a waste of valuable stomach space. Until now. This stuffing just might be a game changer, folks. What makes this stuffing so special? It features Italian sausage, caramelized fennel, and marble rye bread. The fennel in the sausage enhances the flavor of the caramelized fennel, and plays beautifully with the caraway in the rye bread. Unusual? Yes. Delicious? Definitely. But the

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