Name: Sausage Leek Butternut Stuffing
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 8
Ingredients: 2 teaspoon olive oil; 1/2 pound breakfast sausage (I used Jimmy Dean "Sage"); 1 cup onion (1/4" dice); 1 stalk celery (1/4" dice); 2 leeks (pale green parts only); 2 cups butternut squash (peeled, seeded, cut into 1/4" dice); 1 teaspoon kosher salt (divided); 1 large granny smith apple (peeled, seeded, cut into 1/4" dice); 1/2 cup dried cranberries; 1 teaspoon dried sage (crumbled); 1 teaspoon fresh rosemary (chopped); 3/4 teaspoon ground bay leaves; 1/2 teaspoon black pepper (freshly ground); 8 cups day old bakerybread, preferably sourdough or ciabatta (crusts removed, cut into 1" dice); 1 1/2 - 2 cups low sodium chicken or vegetable broth; 2 tablespoons butter (cut into small cubes)