Sausage, Apple, Cranberry Baked Stuffing

  • 2 loaves of Delicious Orchards Rustic Italian Bread
  • 1 lb. sweet Italian sausage, casings removed
  • 1/4 cup butter (half stick)
  • 2 large leeks (white & pale green parts only), thinly sliced
  • 1 lb. tart green apples, peeled, cored and chopped
  • 2 cups celery with leaves, chopped
  • 4 tsp. poultry seasoning
  • 2 cups dried cranberries
  • 1 TBS fresh rosemary, chopped
  • 1 TBS fresh thyme, chopped
  • 3 TBS fresh parsley, chopped
  • 6 eggs, beaten
  • 2 1/2 cups Kitchen Basic low salt chicken broth

Prepare oven to 350 degrees. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely. In a large skillet, sauté sausage; then, remove and place in a large bowl. Pour any dripping from skillet into bowl. Over medium high heat, melt butter. Add leeks, apples, celery, dried cranberries, rosemary, thyme and poultry seasoning to skillet. Then, sauté until leeks soften, about 8 minutes. Add mixture to sausage and mix in bread and parsley. Season to taste with salt & pepper; then add eggs. Butter a 15 x 10 x 2 inch baking dish. Mix 2 1/2 cups of broth into stuffing. Transfer to buttered dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.