Wild Rice, Italian Sausage And Shiitake Stuffing

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4 cups chicken stock or canned low-sodium broth

1 pound fresh shiitake mushrooms, stems removed and reserved, caps thinly sliced

2 cups wild rice (about 11 ounces)

1 imported bay leaf

Coarse salt

1 pound Italian sausage, casings removed and meat crumbled

2 tablespoons olive oil

2 medium onions, finely chopped

Freshly ground pepper

1 large tart apple, such as Granny Smith, peeled and finely chopped

1 tablespoon fennel seeds, finely chopped

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