1 pound Italian bulk sausage
3/4 cup unsalted butter, 1 1/2 sticks
2 large leeks, white and pale green parts only, sliced, approx 3/4 cup
2 medium apples, peeled, cored and cut into 1/4” dice, approx 3/4 cup
3/4 cup chopped celery
3/4 cup dried cranberries
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh parsley
1 box seasoned stuffing, approx 5 cups or homemade seasoned bread cubes*
2 cups turkey stock
salt & pepper
Coarsely crumble the sausage and saute in a large pan over medium-high heat until cooked through, about 10 minutes. Transfer the sausage to a large bowl and set aside. Remove any excess fat from the skillet and melt the butter. Add the leeks, apples and celery to the skillet and cook for about 10 minutes. Mix in the dried cranberries, fresh sage, fresh thyme and parsley. Add the mixture in the skillet in to the bowl with the sausage. Stir in the bread cubes and enough turkey stock to moisten the bread crumbs.
Spoon the dressing into a large casserole dish and cover with foil. Bake at 350 degrees for about 45 minutes. Remove the foil and bake for another 15 minutes or until the top is golden and crispy.
*To make your own seasoned bread crumbs – cut 1 loaf of homemade white bread into ½ inch cubes. Spread the cubes out on a sheet pan and sprinkle with dried ground sage and dried poultry seasoning. Bake in a 350 degree oven for about 20 minutes or until light golden brown.