SAUSAGE STUFFING WITH CARAMELIZED LEEKS & ONIONS

Steps:

• If using a loaf of French Spread bread cubes on a rimmed baking sheet; let stand uncovered at room temperature to dry overnight. Stir fennel seeds in large, nonstick skillet over medium heat until fragrant, about 5 minutes. Transfer fennel seeds to small bowl. Cook sausage in the same skillet over medium-high heat until browned and cooked through, breaking up with back of fork, about 10 minutes. Using slotted spoon, transfer sausage to large bowl (leave drippings in the pan). Add butter to drippings in skillet; melt over medium-high heat. Transfer fennel seeds to small bowl. Cook sausage in the same skillet over medium-high heat until browned and cooked through, breaking up with back of fork, about 10 minutes. Using slotted spoon, transfer sausage to large bowl (leave drippings in the pan). Add butter to drippings in skillet; melt over medium-high heat. Transfer vegetable mixture to bowl with sausage. Stir in raisins, sage, and thyme. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Preheat oven to 350 degrees F. Butter 13x9x2 inch glass baking dish. Mix bread cubes and broth into sausage-vegetable mixture. Season stuffing to taste with salt and pepper; mix in eggs. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until stuffing is heated through, about 35 minutes. Uncover and bake until top is slightly crisp and beginning to brown, about 30 minutes longer. Sprinkle with parsley and serve.