Sausage Pear Stuffing

Name: Sausage Pear Stuffing
Ingredients: 1 loaf day-old rustic bread, dark, hard crusts removed and bread cut into ½-inch cubes (about 12 cups); 1 stick unsalted butter, cut into pieces, plus more for baking dish; 1 ½ large onions, chopped (about 3 cups); 2 small leeks, trimmed, thinly sliced into half-moons, and rinsed well (about 3 cups); 3 stalks celery, chopped (about 1 ¼ cups); 1 large fennel bulb, chopped (about 2 cups); 12 to 14 ounces firm-ripe Bosc or Anjou pears (about 3), chopped (about 3 cups); Coarse salt and freshly ground pepper; 2 tablespoons finely chopped fresh rosemary leaves; 2 tablespoons finely chopped fresh sage leaves; 1 pound sweet Italian sausage, removed from casings; 2 cups Easy Turkey Stock; 2 large eggs, lightly beaten; ¾ cup chopped fresh flat-leaf parsley leaves