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In a large skillet set over medium-high heat, cook the sausage, breaking it up with the back of a spoon, until browned through, about 5 minutes. Add the celery, leeks, apples and pears and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
In a large bowl, combine the stuffing and cooled sausage mixture. Add the cranberries and eggs and mix well. Transfer the mixture to the prepared baking dish.
Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes. Top with additional parsley and serve.