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
Preheat an oven to 350°F. Butter an 11 x 13-inch baking dish.
Heat three tablespoons of butter in a large skillet over medium heat. Add the sausage links and brown on all sides. Transfer to a cutting board. Cool, then chop roughly.
Meanwhile, add the onion and fennel or celery to the skillet, adding more of the butter if necessary, and cook until soft, about 20 minutes. Add the garlic, herbs, and apple, and cook until the apple is slightly soft, five to 10 minutes. Add the rest of the butter and stir to melt. Transfer to a large bowl and cool slightly. Add the sausage, apple juice, pecans, 3/4 cup of stock, biscuits, and egg, and toss everything together until the pieces of biscuit are well moistened, adding additional stock if necessary.
Put the mixture in the baking dish and bake for 20 to 30 minutes, until lightly browned. It may be refrigerated for several days or frozen for up to a month. Defrost overnight in the refrigerator and reheat in 350°F oven for 20 minutes, or until thoroughly warm.