Ingredients

12 cups sourdough bread, cut into 3/4 inch cubes
1 lb. Italian sausage
1/4 cup butter
3 large leeks, sliced
1 lb. Granny Smith apples, peeled, cored, chopped
2 cups celery, chopped
1 tsp. dried thyme
3 tsp. dried sage
1 cup dried cranberries
4 tsp. fresh rosemary, chopped
2/3 cup fresh parsley, chopped
3 eggs, beaten
1 1/3 cups chicken broth
10 oz. BelGioioso Crumbled Gorgonzola cheese, reserving 2 oz. for top

Directions

Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

Sauté sausage in large skillet over medium-high heat until cooked through. Drain sausage and transfer to a bowl.

Melt butter in same skillet over medium-high heat. Add leeks, apples, celery, thyme and sage to skillet; sauté 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. (This step can be prepared one day ahead. Cover and refrigerate.)

Butter a large baking dish. Mix eggs, broth and cheese into stuffing and transfer to baking dish. Cover with buttered foil and bake 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Garnish with 2 oz. of BelGioioso Crumbly Gorgonzola cheese.