Cut off roots and leaf ends from leeks. Discard any tough outer leaves. Cut leeks crosswise into 1/4-inch slices. Place leeks in large bowl of cold water; with hand, swish leeks around to remove any sand. Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed. Drain well; set aside.
In nonstick 12-inch skillet, melt 2 tablespoons margarine over medium-high heat. Add onion, carrots, and celery, and cook 12 to 15 minutes or until vegetables are lightly browned, stirring occasionally. Stir in thyme, sage, and pepper; cook 1 minute. Transfer vegetables to large bowl.
In same skillet, melt remaining margarine over medium-high heat. Add leeks, and cook 10 to 12 minutes or until tender and golden. Stir in broth, raisins, and apple brandy; heat 1 minute. Transfer mixture to bowl with vegetables; add bread and toss until well mixed.
Spoon stuffing into 13-inch by 9-inch glass baking dish or shallow 3 1/2-quart casserole. Cover with foil and bake in preheated 325 degree F oven 40 minutes or until heated through. Sprinkle with parsley before serving.