Preheat oven to 350°. Lightly grease a cake pan, set aside.
Heat 2 tbsp oil in a large skillet to medium-high heat. Add sausage, scramble and cook through, about 5-7 minutes. Remove sausage and place in a large bowl. Keep pan hot.
Add mushrooms, leeks, apples and pecans to hot pan. Saute until mixture is fragrant and browned, about 4-5 minutes. Add to sausage.
Add chopped cranberries, fresh chopped sage and whisked eggs and mix well.
Spoon mixture into greased cake pan. Even out but do not pat down.
Mix remaining oil and crushed garlic together and brush over the top of stuffing. Bake 25-30 minutes