Celebrate with cornbread stuffing that is packed with apples, leeks and fresh herbs.
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
Ingredients
- 4 tablespoons unsalted butter, plus more for buttering the dish
- 1 large leek, white part with 1-inch of green, finely chopped and rinsed
- 2 small apples, peeled, cored and chopped
- 4 cups cubed day old cornbread
- 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for topping
- 1 tablespoon finely chopped fresh sage
- 1 1/2 to 2 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Heat the butter in a medium skillet set over medium heat. Add the leek and cook, stirring occasionally until soft, 8 to 10 minutes. Add the apples and cook until slightly soft, about 5 minutes. Remove from the heat and transfer to a large bowl.
- Add the cornbread, parsley and sage to the leek mixture. Gradually add the broth, stirring gently until the cornbread is well moistened but not soggy. Season with salt and pepper.
- Spread out in the prepared baking dish and bake until heated through and lightly browned, about 30 minutes. Sprinkle with parsley before serving.
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