"This delicious dish makes a great tandem with Maple Roast Turkey and Gravy. Perfect for the holidays!"

INGREDIENTS

1 pound sweet Italian sausage, casings removed
1/4 cup butter
6 cups coarsely chopped leeks
3 tart apples – peeled, cored and chopped
2 cups chopped celery
4 teaspoons poultry seasoning
2 teaspoons dried rosemary, crushed
1 cup dried cranberries
12 cups white bread cubes, baked until slightly dry
1 1/3 cups chicken stock
salt and black pepper to taste

• In a large skillet, cook, stir and crumble sausage for about 10 minutes. Transfer cooked sausage into a large bowl using a slotted spoon. Drain pan well.
• Add butter into the same pan. Heat until melted and saute leeks or onions, apples, celery and poultry seasoning for about 10 minutes. Start adding the rosemary, dried cranberries and cooked sausage. Combine well with the dried bread cubes.
• Add salt and pepper to taste then drizzle with chicken stock.
• Use 5 cups to stuff a 14-lb turkey. Drizzle with more chicken stock as needed. If preferred, you can use up the remaining stuffing and bake them in a covered buttered casserole. Set oven at 350 degrees F (175 degrees C) and bake for about 45 minutes. Remove cover and bake for 15 more minutes.
• Makes 20 servings