Sausage, Apple & Leek Stuffing

• 3/4 lb sausage, casing removed
• 2 tablespoons unsalted butter
• 3 leeks, trimmed, washed & cut in 1/2-inch moons
• 2 celery ribs, finely chopped
• 2 granny smith apples, cored, peeled & cut into 1/2-inch pieces
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 cups cubed day-old white bread
• 1 1/2 cups low sodium chicken broth
• 1/2 cup half-and-half
• 1/4 cup chopped parsley

1. Heat oven to 350. Coat a 13x9 baking pan with nonstick spray.
2. Place a large nonstick skillet over medium-high heat. Removing casings from sausage and crumble into skillet. Cook 7 minutes or until no longer pink and remove to a bowl with slotted spoon.
3. Add 2 tbsp unsalted butter to skillet. Add leeks, celery, salt and pepper and cover. Cook until for about 10 minutes or until softened, stirring occasionally.
4. Stir in 2 apples, thyme, and another 1/4 tsp salt and pepper. Cook 5 minutes, stirring occasionally.
5. Add to sausage.
6. Stir in 8 cups of stale white bread, chicken broth, half and half, and parsley.
7. Pour mixture into pan and bake at 350 for 50 minutes or until lightly browned on top.

sausage, unsalted butter, leeks, celery, granny smith apples, thyme, salt, pepper, white bread, chicken broth, parsley

Taken from www.food.com/recipe/sausage-apple-leek-stuffing-468792 (may not work)