Sausage, Apple and Pear Stuffing with Cranberries

Deselect All

1 Granny Smith apple, cored and chopped into 1/4-inch cubes

1 Bosc pear, cored and chopped into 1/4-inch cubes

1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

1 teaspoon kosher salt

1 teaspoon cracked black pepper

2 cups low-sodium chicken broth

One 12-ounce bag cubed country-style stuffing

1 cup dried cranberries

4 large eggs, beaten

Butter, for buttering baking dish

1 pound sweet Italian sausage, casings removed

4 celery stalks, finely chopped (about 2 cups)

3 small leeks, white and light green parts only, thinly sliced (about 1 1/2 cups)