Apple Stuffing

Published: November 08, 2011

Prep Time 20 minutes Total Time 1 hour 20 minutes Yield Serves 8

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

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. 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. 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. Bake until golden on top and crisp around edges, 40 to 45 minutes.