DIRECTIONS Preheat oven to 400˚F. Spread cubed biscuits in even layer on parchment lined baking sheet. Bake biscuits until they begin to toast and turn golden brown, rotating halfway through. About 10-15 minutes. Remove from oven and set aside to cool. Reduce oven to 350˚F. Butter 9x13-inch baking dish and set aside. Heat olive oil in skillet over medium heat. Add sausage and cook until brown, breaking into small pieces; about 15 minutes. Add onions and carrots, seasoning with salt and pepper, and stirring occasionally. After about 5 minutes add fennel, celery, garlic, sage and thyme and cook, stirring frequently until all vegetables have soften and begin to brown, about 10 minutes. Transfer to mixing bowl. In small bowl, add beaten eggs, chicken stock and whipping cream. Season with salt and pepper. Add mixture to cooked vegetable mixture, add diced biscuits and gently fold until combined. Transfer stuffing to prepared dish, packing down lightly. Cover with aluminum foil and bake on the middle rack of oven for 25 minutes. Remove foil and continue cooking for 20 to 25 minutes. Increase oven to 425˚F and cook until top brows, about 8 additional minutes. Remove from oven and allow to cool 10 minutes before serving.