Leek, Thyme & Italian Sausage Stuffing

4 leeks, whites only - cleaned and sliced thin

4-5 links of Italian sausage, roast in oven for 20 minutes at 350 or until golden brown. Let cool for 5-10 minutes and then cut in half lengthwise and slice thin. 

2 cups chicken stock or broth

1 teaspoon kosher or sea salt
1 teaspoon chili flakes
1 small bunch of thyme, leaves removed- throw away stems.

4 ounces butter 

1 quart(4 cups) of toasted cubes bread
2 tablespoons extra virgin olive oil

In a large pot melt butter and then add leeks- stir occasionally until the leeks are translucent. Add the cut sausage and then the bread. Add the salt, chili flakes, the thyme leaves and chicken stock. Place in baking  dish and place in oven for 20 minutes at 350 degrees or until golden brown. Drizzle the top with extra virgin olive oil and a light sprinkle of kosher salt.  If planning on making ahead and taking out of the refrigerator, cook in the oven for an additional 20 minutes, the first 20 minutes cover with tin foil.