Heat a large non-stick skillet to medium heat. Add the sausage and cook until cooked through, crumbling as it cooks. Transfer the cooked sausage to a bowl and set aside.
Add the butter and allow to melt. Then add the leeks, onion, celery, apples and poultry seasoning. Saute until the leeks are soft, about 8 minutes. Mix in the dried cranberries, sage and rosemary. Add the cooked sausage to the skillet and mix in the parsley and cubed stuffing.
Add the chicken stock to the skillet a little bit at a time until the stuffing is moist. Try not to overdo it though. You don't want it to be mushy. Season with salt and pepper. Place in an olive oil sprayed prepared casserole dish (I use 9x13 casserole dish). Bake for 20-30 minutes until the croutons are crispy. Serve immediately.
Please note that an extra large skillet is required for this recipe. I usually use a wok-style skillet and can fit everything in it. But make sure your skillet is large enough to accommodate this recipe.