1. Slice the bread loaf into 3/4 inch slices then cut or tear them into 3/4 inch cubes. Spread out on a large baking sheet and allow to air dry overnight or toast in a 375°F oven for 15 minutes until edges show color.

2. Preheat a large skillet over medium heat with olive oil. Add leeks and a pinch of salt, sauté until they caramelize. Add celery and a splash of veggie stock, stir and cook until softened.

3. Push leeks to the side, drizzle a little olive oil in the center, and add garlic, sage, and rosemary. Cook until fragrant, combine everything, and remove from heat.

4. Preheat a cast iron pan over medium heat with olive oil. Cut sausage into 1-inch pieces and brown them, breaking into chunks with a wooden spoon.

5. Sprinkle with fennel seeds and optional red pepper flakes. Toss to coat and transfer to a bowl using a slotted spoon.

6. Add veggie broth to the sausage pan and deglaze by scraping brown bits from the bottom.

7. In a large mixing bowl, add dried/toasted bread cubes, sautéed vegetables, browned sausage, chopped parsley, and cranberries. Toss well to combine.

8. Gradually add veggie broth in thirds, mixing well between additions to evenly moisten the bread mixture.

9. Oil a 9×13 inch roasting dish, including sides, and transfer stuffing mixture into it. Drizzle olive oil over the top.

10. Cover dish with foil and bake at 375°F for 30 minutes. Remove foil and bake for another 25 minutes until golden on top.