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1
Discard the end pieces of bread.
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2
Then remove the crust off bread and cut into even sized cubes.
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3
In a 350 degree, oven bake the bread cubes until slightly dry, about 15 minutes NOTE: Watch the first batch so you know how long your oven takes, different types of bread takes less time or more time.
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4
Cool completely; set aside.
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5
(I bake these ahead by a few days or weeks, prefer making my own, you can buy store bought if you like).
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6
Saute & break up sausages in a large, heavy pan until cooked through.
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7
Remove and drain sausage.
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8
Pour off drippings from pan and add butter, melt, then add leeks, apples, celery and poultry seasoning, saute until leeks are soft, about 8 minutes.
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9
Mix in dried cranberries and rosemary.
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10
Transfer the onion mixture to a large mixing bowl, add sausage, then bread, season with salt and pepper.
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11
(You can make onion mixture 1 day ahead and refrigerate covered, bring to room temperature and mix in the beaten eggs, with the turkey broth and bread cubes.)
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12
Or if completing the same day add the beaten eggs, mix well, wait 15 mins and add the turkey broth.
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13
Transfer to buttered baking dish and cover with buttered foil, bake for 45 mins, remove foil for last 15 mins until golden brown.
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14
Note: I double this recipe and make a small dish of veggie stuffing so I saute the leek mixture in butter (not the sausage drippings).
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15
Add in the sausage to the portion that won't be vegetarian.
