Slice the bread loaf into ¾ inch slices then cut or tear them into ¾ inch cubes. Spread out on a large baking sheet and allow to air dry overnight. Alternatively toast in a 375”F oven for 15 minutes or so until the bread starts to show a little color around the edges.

Preheat a large heavy bottom skillet over medium flame with a lug of olive oil. Add the cleaned leeks with a good pinch of salt and saute until they begin to get some color and caramelize. Add in the celery and a little splash of veggie stock if needed and give everything a good stir. Cook until the celery begins to soften.

Push the leeks to the side to make a little space in the center. Drizzle a little olive oil and add the garlic, sage and rosemary. Cook until fragrant, stir to combine and remove from heat. (This step can be done the night before and refrigerated)

Preheat large cast iron pan over medium heat with a drizzle of olive oil. Cut the Beyond Italian sausage into 1 inch pieces and add them to the hot pan. Use a flat end wooden spoon to break it up into chunks as it browns.

Sprinkle with a pinch of red pepper flakes for extra heat + add the fennel seeds. Toss everything to toast well in all the sausage dripping. Use a slotted spoon and transfer everything to a bowl.

Add the vegetable broth to the pan with the sausage dipping and deglaze all the brown bits from the bottom. Use a silicone spatula to scrape everything from the bottom.

In your largest mixing bowl add the dried or toasted bread cubes, cooked leeks and celery mixture, the browned Italian sausage, chopped parsley and cranberries. Give everything a good toss.

Pour ⅓ of the veggie broth over the bread mixture and toss again. Add another ⅓ of the broth and combine well before adding the rest of the broth and mixing again.

Oil a 9x13 inch roasting dish making sure to get the sides as well.

Transfer the stuffing mixture to the pan and finish with a good drizzle of olive oil.

Cover the dish with aluminum foil and bake in the preheated 375”F oven for 30 minutes. Remove cover and bake another 25 minutes or so until the top is nicely golden.