Sausage, Dried Cranberry and Apple Stuffing

I like to do my stuffing on the side, like a casserole.  I found this recipe on foodnetwork.com.  It came out real good.   Enjoy!

Ingredients:
-1 pound mild bulk breakfast sausage
-4 tablespoons butter

-3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)

-2 Granny Smith apples, cored and chopped

-1 Tbs poultry seasoning

-1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained

-6 cups boxed bread cubes (croutons)

-2 to 3 cups chicken stock

-1 Tbs salt

-2 tsp ground black pepper

Directions:

Preheat the oven to 375 degrees F.

Saute the 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 and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries. Add the mixture to the sausage, then mix in the croutons. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)

Bake in a casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.  Enjoy!