lb bulk breakfast sausage
C leeks, well cleaned and sliced, (white and pale green parts only)
granny smith apples, cored and cut in ½ inch cubes
C celery, chopped with leaves
Tbl poultry seasoning
C dried cranberries - re-hydrated in boiling water for 15 minutes and drained
Tbl fresh sage, chopped
tsp fresh rosemary, chopped
large loaf bread, (I use a large loaf of texas bread)
2 to 3
Tbl salt and 2 tsp pepper to taste.
Preheat oven to 375 degrees. Saute 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 to a large bowl. Melt butter in the same pan over medium-high heat. Add 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, mix well. Add the mixture to the sausage, give a good stir to combine then add the croutons and parsley. Mix gently. Add stock, a little at a time until the dressing is very moist, (be sure not to overdo it, it should not be mushy). Season with salt and pepper. Place in a casserole dish and bake uncovered in the oven for 20 -30 minutes, until the top is crispy and the center is piping hot. Serve immediately.