1 pound sweet Italian fennel sausage, removed from casing
3 small leeks, thinly sliced (white and light green parts)
1 Granny Smith apple, cored and diced into 1/4-inch cubes
1 Bosc pear, cored and diced into 1/4-inch cubes
2 tablespoons fresh Italian parsley leaves, chopped
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken broth
One 12-ounce bag cubed country-style stuffing, such as Pepperidge Farm
1/2 cup golden raisins
4 large eggs, beaten
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