1 cup butter, divided
2 cups thinly sliced fennel
1 large onion, chopped
2 stalks celery, sliced
4 cups chicken broth
1 bag (or box) herb seasoned sourdough dressing
2 tbsp. dried sage
1 large egg, beaten
Preheat the oven to 350 F. Coat a 3-quart casserole dish with 1 tablespoon butter and set aside.
In a medium size skillet, saute the fennel over medium-high heat for about 5 minutes, or until soft. Pour into a large bowl and set aside.
Heat 2 tablespoons butter in the skillet over medium-high heat. Add the onion and celery. Cook until tender. Add the chicken broth and the remaining butter. Heat to a boil.
Add the dressing, sage and egg to the fennel. Pour the broth mixture over the fennel mixture and stir lightly to coat. Season to taste with salt and pepper. Spoon the dressing into the prepared casserole dish and cover. Bake at 350 F. for about 45 minutes until hot. Serves 4 to 6.