Rustic Bread Dressing
2 large leeks
1 loaf rustic country bread torn into large pieces, 1 pound
1 cup stove-top turkey stuffing mix
1 package refrigerated fully cooked sausage crumbles 9.1 ounces
1 cup chopped scallions
1/2 teaspoon salt
1/2 teaspoon black pepper
3 1/4 cups chicken stock
Preheat oven to 375°F. Coat a 13 x 9-inch baking dish with cooking spray.
Remove and discard root ends and dark green tops of leeks. Halve leeks lengthwise and rinse thoroughly under cold running water to remove grit and sand. Pat dry with paper towels and cut crosswise into 1/2-inch pieces.
In prepared baking dish, combine bread pieces and stuffing mix. Stir in leeks, sausage crumbles, scallions, salt, and pepper. Pour stock evenly over top.
Bake 1 hour, or until golden brown.