Preheat oven to 350F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely. Saute sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; saute until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing. To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes. To bake all stuffing in pan: Preheat oven to 350F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. 14 Servings (About 18 cups). Bon Appetit November 1994
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|Serving Size: 1 Serving (2992g)|
|Recipe Makes: 1|
|Calories from Fat: 2509 (52%)|
|Amt Per Serving||% DV|
|Total Fat 278.8g||372 %|
|Saturated Fat 106.8g||534 %|
|Monounsaturated Fat 108.3g|
|Polyunsanturated Fat 37g|
|Cholesterol 3638mg||1119 %|
|Sodium 7652.7mg||264 %|
|Potassium 4977.7mg||131 %|
|Total Carbohydrate 382.6g||113 %|
|Dietary Fiber 45.2g||181 %|
|Sugars, other 337.4g|
|Protein 202.2g||289 %|
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Calories per serving: 4806
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