Sausage, Dried Cranberry and Apple Stuffing

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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