Arrange bread cubes in a single layer on a rimmed baking sheet.

Bake in a 350°F oven until cubes are lightly golden and toasted, about 10 minutes. Let cool.

In a large, deep skillet, brown sausage over medium high heat, breaking into small pieces until no longer pink, about 10 minutes. Remove from pan and set aside.

In same skillet, heat oil over medium high heat; add onions, fennel, salt and pepper. Cook until onions are tender, but not browned, about 7 minutes.

Add apples and wine, stirring until most of the liquid had been absorbed.

Stir in bread, sausage, walnuts, sage, savoury and parsley.

Add chicken stock and stir to combine.

Transfer stuffing to an oiled baking dish, cover with foil and bake in 350°F oven until warmed throughout, about 30 minutes.