Step 1

Preheat oven to 375 degrees. Spray a 13 x 9-inch or another similar-sized baking dish with cooking spray. Set aside.

Step 2

In a heavy 10 to 12-inch skillet, cook the sausage over medium-high heat, breaking it up as it cooks until no longer pink. Transfer sausage to a large stainless steel bowl.

Step 3

Add the butter to any fat remaining in the skillet, reduce heat to medium.

Step 4

Add the leeks and cook 5-7 minutes or until leeks are tender, adjusting heat down as necessary so the butter and leeks don't burn. If they begin to brown too much, add 1-2 tablespoons water or broth.

Step 5

Add the fennel and celery and cook another 5-7 minutes or until tender adjusting the heat as necessary. If the vegetables begin to brown too much, add 1-2 tablespoons water or broth.

Step 6

Stir in 1 teaspoon poultry seasoning if using herb-seasoned stuffing cubes or 2 teaspoons if using plain. Transfer the sauteed vegetables to the bowl with the sausage.

Step 7

Pour the stuffing mix into the bowl with the sausage and vegetables and stir.

Step 8

Pour the chicken broth into the skillet and bring to a boil. Pour the broth over the sausage, stuffing mix and vegetables in the bowl and stir well.

Step 9

Cover the bowl with a large pot lid. Let stand for 10-15 minutes or until the cubes have softened and absorbed all the broth. Stir again.

Step 10

Taste for seasoning and add salt and black pepper if desired. Transfer to the prepared baking dish. (CAN BE MADE 2 DAYS AHEAD AND REFRIGERATED AT THIS POINT.)

Step 11

Bake for 30-35 minutes or until heated through to 165 degrees in the center.