Fennel & Apple Stuffing Stuffed Pumpkin

1 Pie Pumpkin, top removed and cleaned out

2 tbsp Black Peppered Olive Oil, divided

1/2 lb Pork Sausage (optional)

1/2 Onion, small diced

1 Carrot, small diced

2 Celery Stalks, small diced

2 Garlic Cloves, minced

1 Fennel Bulb, small diced

2 tbsp Herbs (i.e. dill, thyme, rosemary, tarragon, chives)

1 Granny Smith Apple, small diced

3-4 cups Day Old Sourdough Bread, cubed

1 1/2 to 2 cups Chicken or Vegetable Stock

Brush the inside of the pumpkin with 1 tbsp olive oil and sprinkle with salt and pepper. Bake pumpkin for 20 minutes at 350F.
While the pumpkin is prepare the stuffing, Cook the sausage in a large skillet, season with salt and pepper, once cook through, remove and set aside.
In the same skillet, heat remaining two tablespoons of oil over medium-high heat. Add the onion, carrot and celery, stir and cook for 3-5 minutes until starting to soften. Stir in the garlic, Miscuglio, And salt and pepper cook another minute.
Add the fennel and herbs, cook for 2-3 more minutes. Stir in the balsamic vinegar, cook until most the liquid has been absorbed then add the apples can cook for another minute. Taste and add salt and pepper if needed.
In a large bowl combine the Bread, Sausage and cooked veg. Add the 1 cup stock, toss together, Add more liquid as needed, the bread crumbs should be coated in liquid and not dry, but not so wet they are losing their shape. Taste again and add more salt and pepper if needed.
After par baking the pumpkin, fill with the stuffing, return to the oven and bake for 35 more minutes. Let cook for 5 minutes before slicing and serving.