In the recipe notes below, you will find instructions for making the stuffing ahead to save time making a holiday meal. The following instructions are for making the stuffing from start to finish and not making anything in advance.

1. Turn on your oven to 250 degrees. While the oven heats, cut the 6 croissants into cubes and place them on a large rimmed baking sheet.
2. Bake the cubed croissants for 30 to 40 minutes, until they feel hard to the touch and dried out. They do not need to be toasted, but slightly golden brown is ok. 
3. While the cubes bake, strip the thyme leaves from their stems, chop the fresh parsley until you have 1/2 cup, and chop the fresh sage leaves until you have 1 tablespoon.
4. Heat a large skillet on medium high heat. Brown the one pound of sausage until no longer pink, about 10-15 minutes.
5. Once the cubes are done baking, remove them from the oven and set aside. Turn up the oven to 375 degrees.
6. While the sausage is browning, slice the leeks into 1/4 inch slices (white part only) and place them in a strainer and rinse well to remove dirt and grit from between the layers.
7. After browning the sausage, spoon it onto a plate and reserve any fat. Add the leeks to the skillet and saute until golden brown, about 10- 15 minutes.
8. Once the leeks are cooked, assemble the stuffing.
9. Butter the inside of a 13×9 baking dish, and place the baked croissant cubes and the sausage inside. 
10. Add the leeks and stir. Next, add the 1/2 cup of chopped parsley, the 2 Tablespoons of fresh thyme, and the 1 tablespoon of fresh sage along with the 1 teaspoon each of salt and pepper. Stir well to combine.
11. Add the 2 to 2 1/2 cups of chicken stock. If you like a semi-dry stuffing, stay with 2 cups. If you like it more moist, use 2 1/2 cups.
12. Bake uncovered for 25 to 30 minutes, until golden brown on top. Serve and enjoy!