*Sponsored post - while I was given product for this post, both the recipe and opinions are my own.
This traditional holiday staple just got updated with apples, leeks and rosemary! My Savory Apple and Leek Stuffing will be a mainstay on your Thanksgiving table. Sweet apples, savory leeks and bright rosemary reign supreme over the boxed stuff. Try it with my Slow Cooker Cranberry Sauce to keep your holiday dinner simple, yet delicious.
It’s that time of year again folks - the days get shorter, the weather gets cooler, and most of us start stressing about the holiday season. We make lists, we enlist help with side dishes, desserts, and wine (there must be wine involved) and we silently panic on how we are going to get it all done. Take a moment, because in the end we get it done. Even if it isn’t the Martha Stewart tablescape we had hoped for, everyone is happy and fed. We need to let ourselves ask for more help, and most put so much pressure on making it perfect. The memories come from the funny little mishaps, not the table that no one wants to touch because it’s too fancy.
My Savory Apple and Leek Stuffing is here to help - with just a few ingredients that are easy to find, you put it together and let the oven do the work. Using delicious Plugra butter just elevates the dish to the next level - it melts like a dream, it works in savory and sweet cooking, and it doesn’t cost an arm and a leg (which is what most us worry about during the holiday season.)
Pair this with my cranberry sauce and half your sides are ready to go! Keep it simple, spend more time laughing with family and friends, and we will all survive this time of year! Happy eating!
- 6 cups cubed sourdough or french bread
- 3 T Plugra butter, melted
- ½ T salt and pepper mixed
- 1 T Plugra butter
- 2 large leeks, thinly sliced
- 4 sweet apples (I used Golden Delicious) sliced into small chunks
- 2 springs of fresh rosemary, chopped
- 1½ c ups vegetable broth (chicken works just as well)
- 1 large egg, slightly beaten
- Preheat oven to 350 degrees.
- Lightly butter a medium sized baking dish and set aside.
- Toss cubed bread, butter and salt/pepper together and lay evenly on a baking sheet.
- Bake for 15 minutes or until browned.
- While bread is browning heat up a large skillet or dutch oven and add 1 T of Plugra butter.
- Once the butter is melted, add leeks and stir for five minutes until soft and translucent.
- Add apples, stirring occasionally for another five minutes.
- Remove bread from oven and transfer to a large bowl.
- Add leek/apple mixture to bread, along with the rosemary and vegetable broth.
- Stir well to combine and add the egg for binding.
- Incorporate all ingredients and transfer to buttered baking dish.
- Bake for 20-30 minutes or until top and sides are brown and crisp.
- Serve warm.
- Leftovers can be kept in fridge for three days or frozen for one month.
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