FOR THE STALE BREAD:

Cup of Yum
1. Remove the crusts from 1 loaf bakery bread and dice into ½" cubes. Transfer the bread cubes to a large bowl and leave out overnight or up to 2 days to become stale. Don't cover the bread.

PREP THE VEGGIES:

1. You can chop the veggies a day or two ahead and store them in an airtight container in the fridge until you're ready to assemble the casserole. This is a considerable time saver the day you're cooking.
2. Slice 2 leeks in half vertically, then chop them into ¼" moons.  Fill a large bowl with water and add the leeks.  Swish the leeks in the water with you hand, dislodging any grit or dirt that may be between the layers.  Lift the leeks (do not pour them out) with your hands into a salad spinner.  Spin to dry and set aside.
3. If you're using a fresh butternut squash, peel, seed and dice 2 cups butternut squash into ½" cubes. If you have pre-cut squash, assess the size of the cubes and cut any large ones into smaller ½" dice. If using frozen squash, do your best to cut them into bite-sized chunks.
4. Chop 1 cup onion and 1 stalk celery into ¼" dice.
5. Peel, seed and chop 1 large granny smith apple into ½" dice.

TO ASSEMBLE THE BUTTERNUT STUFFING:

1. Preheat the oven to 375°.  Spray a large casserole dish with vegetable spray and set aside.
2. In a large skillet, heat 2 teaspoon olive oil over medium high heat.  Add ½ pound bulk sausage and cook, breaking it up with the back of a spoon or fork until crumbled and browned.
3. Add the onion, celery, leeks, squash and ½ teaspoon of salt.  Stir to combine, cover with a lid and cook for 6-7 minutes, stirring occasionally, until vegetables are tender.  
4. Add apples, ½ cup dried cranberries, 2 teaspoons dried sage, 1 teaspoon fresh rosemary, and remaining ½ teaspoon kosher salt and ½ teaspoon black pepper to the vegetables.  Stir to combine and cook for 3-5 minutes or until apples are tender and cranberries are softened.  
5. Remove from heat and add bread cubes a handful at a time, tossing to combine after each addition.  Add 1½ - 2 cups low sodium chicken or vegetable broth ½ cup at a time until the bread is moistened but not falling apart. (I used about 1 ¾ cups of broth for this step). Taste for seasoning and adjust to your tastes.
6. Transfer the stuffing mixture to the prepared casserole dish and dot it with 2 tablespoons butter.  Bake for 25 minutes or until the top is crusty and browned.