A hearty and savoury recipe, Chef Lisa's Savoury Apple & Leek Stuffing is the perfect side dish for Thanksgiving and holiday meals. It's baked in the oven and served as a side dish - no stuffing required. But we still call it that!
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- 1 loaf ciabatta bread, cubed or crusty french bread if preferred
- 3 tbsp olive oil or butter
- 2 leeks cleaned and trimmed, thinly sliced both green and white parts
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 apple, peeled and diced
- 2 stalks celery, diced
- 1/2 cup chopped pistachios, optional
- 1 bunch fresh thyme, removed from stems
- 1/2 cup dry white wine
- 2 cups vegetable stock
- 1 egg
- 1 cup fresh parsley, chopped
Preheat oven to 300 F
On a large baking sheet, spread the cubed bread into a single layer and toast in oven for 10 minutes. Just until the outside is lightly toasted.
Increase oven to 425 F
In a large pan on the stove, heat 2 tbsp olive oil/butter over medium heat
Add the sliced leeks, salt and pepper. Sauté until leeks are tender and translucent, about 5-10 minutes
Add diced apples and celery. Saute additional 10 minutes, stirring often.
Add the pistachios, thyme leaves and white wine. Scrape any brown bits off bottom of pan and let wine simmer until majority is evaporated. Remove pan from heat
In a large bowl, whisk together vegetable broth and egg. Add apple mixture, 1/2 cup chopped parsley and toasted bread. Lightly mix to combine
Transfer mixture to a large baking dish, cover with foil and bake in oven for 20 minutes
Remove foil, drizzle remaining tablespoon of olive oil/butter over the top of the stuffing and bake an additional 20 minutes.
Remove from oven and allow to cool slightly before garnishing with the remaining 1/2 cup of chopped parsley.
Makes 8 servings