Chef Lisa's Leek Stuffing

Posted by Donna-Marie Pye on

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!



  • 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

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