Ingredients

1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves

2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

Instructions

Preheat the oven to 375 degrees F.

Saute the sausage in a large heavy skillet over medium-high heat until cooked through,
crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon,
transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet
over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet
and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage
and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next
add the chicken stock a little at a time until the stuffing is very moist. Be sure not to
overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish.
(The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in

the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove
and serve immediately.

*Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the
bird.