Apple and Leek Stuffing

The straightforward combination of leeks, apples and rosemary in our Apple Stuffing (bottom) tastes wonderful when mingled with rich turkey drippings.

8 cups country bread, cubed
4 Tbsp. butter
coarse sea salt
black pepper, freshly cracked
2  leeks, white and pale green parts, thinly sliced into half-moons
4  Macintosh apples, peeled and thinly sliced
1 Tbsp. fresh rosemary, chopped or 1 tsp. dried
2 cups vegetable broth
1 large egg

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Toss bread with 3 Tbsp. melted butter; season with salt and pepper.  Spread on a rimmed baking sheet; toast, rotating halfway through, until browned, 20-25 minutes.

Heat remaining Tbsp. butter in a 12” 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 1½ -qt shallow baking dish.

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

Makes 8 servings.