MCCALL'S SAUSAGE BREAD STUFFING

"Challah bread and sweet and hot Italian sausage make our ultra-simple recipe delicious."

1 1/4 pounds Challah or brioche bread, cut into 1-inch cubes (about 16 cups)
3/4 pound each sweet and hot Italian sausage, casing removed
2 1/2 cups sliced washed leeks, white parts only
1 cup chopped parsley
1 (14-oz) can chicken broth

Preheat oven to 350 degrees F.

Place bread in large roasting pan. Bake 20 minutes, tossing once or twice, until toasted. Transfer to bowl.

Heat large nonstick skillet over medium-high heat. Add sausage and leeks; cook, breaking sausage into chunks, 10 to 12 minutes, until lightly browned and cooked through.

Add sausage mixture to bread in bowl with parsley and broth; toss until moistened. Season with 1 teaspoon each salt and pepper. Transfer to 3-quart casserole; cover with foil.

Bake, covered, 35 to 40 minutes, until hot.

TO MAKE AHEAD:
Assemble and refrigerate, covered up to 2 days ahead. Bake as directed above.

Makes 14 cups
Source: McCall's Magazine, November 1999