6 cups sliced leeks (white and pale green parts only; about 3-4 large leeks)
2 large tart granny smith apples, peeled, cored, chopped
2 cups chopped celery with leaves
2 teaspoons dried sage
1 teaspoon dried thyme
1 cup dried unsweetened cranberries
4 teaspoons chopped fresh rosemary
⅔ cup chopped fresh parsley
1 egg, beaten
1⅓ cups (about) low-salt chicken stock
Instructions
Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely. (Alternatively, you can cut bread a day or so in advance and let it dry out that way).
Sauté sausage in heavy large stock pot over medium-high heat until cooked through, crumbling into small pieces with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to a paper towel lined plate to drain. Pour off any drippings in the pot, then add butter and melt over medium-high heat. Add leeks, apples, celery, sage, and thyme to skillet; sauté until leeks soften, about 10 minutes. Mix in dried cranberries and rosemary. Add sausage to mixture, then stir in parsley. Mix in bread (you may need to do this in a big bowl if your pot is not big enough). Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Stir egg into stuffing. Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix broth into stuffing, then transfer to prepared dish (adjust broth amount based on how wet or dry you like your stuffing). Cover with buttered foil and bake until heated through, about 60 minutes. Uncover and bake until top is golden brown, about 15 minutes.