6 cups sliced leeks, white & lt green parts (3 lg)
4 teaspoons poultry seasoning
2 cups chopped celery & leaves
1 cup dried cranberries (4 oz.)
4 teaspoon chopped fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten to blend
1 1/3 cup chicken broth (approximately)
Spread bread cubes on 2 large baking sheets. Bake 15 min at 350 degrees until slightly dry. Cool.
Sauté sausage in large skillet on med-high until cooked, crumbling coarsely. Using slotted spoon, transfer to large bowl. Pour off drippings. Melt butter in same skillet. Add leeks, apples, celery & poultry seasoning to skillet; sauté until leeks soften, about 8 min.
Mix in dried cranberries & rosemary. Add to meat; mix in bread & parsley. Season to taste with salt & pepper. (Can be prepared 1 day ahead & refrigerated.)
Mix eggs into stuffing & lightly fill turkey. Moisten remaining stuffing with chicken broth (3/4 -1 cup, depending on amount). Place in buttered baking
dish, cover with buttered aluminum foil, & bake 45 min. Uncover. Bake 15 min more. To bake all stuffing in pan: Mix in 1 1/3 c. broth & bake as above.
For turkey fillets: Spoon 1/3 c. sausage apple stuffing onto each flattened turkey filet. Roll up & toothpick. Place in a baking pan. Brush with maple butter. Cover & bake 45 min at 375 degrees, basting occasionally.