New This Month

Apple Stuffing


Apples, leaks and rosemary blend to make this a one-of-a-kind stuffing for your holiday bird.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2003


  • 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


  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.

Cook's Notes

If making ahead, prepare stuffing through Step 3; refrigerate, covered.

Reviews Add a comment

  • KimberRN
    30 OCT, 2014
    I have made this recipe for Thanksgiving/Christmas the past few years. I first paired it with a pork roast with apples/pears and an apple/pear/cranberry pie. The whole meal was sweet and savory! This stuffing though has lasted and I make it every year for both holidays. It is SOOOO yummy, very savory. It takes a few steps to make but is easy to do, and makes the whole house smell wonderful. A great addition to your holiday staples.