Stuffing

We had some really good dishes in our Thanksgiving feast this past week, with the stuffing being the best, according to my cultured tastes. It was pretty simple, but took a little bit of prep time. Here it is, in all it's glory.

6 cups bread cubes (we bought some good Italian bread and some cranberry bread, cut it up a couple of days before and let it sit out and stale up good and proper)
1 to 1.5 pounds of sausage
1 large leek
1 cup chopped celery
2 granny smith apples
2-3 cups vegetable/chicken stock
1 tsp poultry seasoning
salt
pepper
1/4 cup butter

Preheat the oven to 350 degrees. Brown the sausage in a pan, once the sausage is crumbled and browned, spoon out and set aside, leaving the sausage grease in the pan. Chop the leeks, apples and celery and add to the sausage grease, add the butter and saute for about 6-8 minutes, or until the leeks are transparent. Combine with the sausage and bread, add the seasoning, and the stock, making sure not to drench the stuffing and make it mushy. Mix well and put it in the oven for 25-30 minutes (I covered it with foil for the first 15 minutes), serve promptly after sfornandolo. Buon Appetito!