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Apple Stuffing

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    Everyday Food, November 2003
    • Prep Time 20 minutes
    • Total Time 1 hour 20 minutes
    • Yield Serves 8
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    Ingredients

    • 8 cups country bread, cubed
    • 4 tablespoons butter, plus more for baking dish
    • Coarse salt and ground pepper
    • 2 leeks (white and pale green parts), thinly sliced into half-moons
    • 4 Macintosh apples, peeled and thinly sliced
    • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
    • 2 cups reduced-sodium vegetable broth
    • 1 large egg

    Directions

    1. Preheat oven to 350 degrees. Toss bread with 3 tablespoons melted butter; season with salt and pepper. Spread on a rimmed baking sheet; toast, rotating halfway through, until browned, 20 to 25 minutes.
    2. Heat remaining tablespoon butter in a 12-inch skillet over medium heat. Add leeks; cook, stirring frequently, until translucent, about 5 minutes. Add apples; cook, turning occasionally, until tender, about 5 minutes.
    3. In a large bowl, combine bread, leek mixture, rosemary, and broth; season with salt and pepper. Add egg; stir until thoroughly combined. Transfer to a buttered 1 1/2-quart shallow baking dish.
    4. Bake until golden on top and crisp around edges, 40 to 45 minutes.

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