Leek, Apple and Cornbread Stuffing

Who says stuffing is only for Thanksgiving?! I love to recreate  a Thanksgiving meal all year round-at least a healthier version.  Stuffing is always a MUST! and I just love this combination of apples and leeks.  You can make this totally vegetarian by using vegetable broth instead of chicken broth.  I do go the extra step and make fresh, homemade cornbread that is low in sugar and includes yogurt! I’ll post that recipe separately.  If you buy a store-brand cornbread, just be sure to read the nutrition facts as some are super high in fat and sugar.

As I write this post, my mouth is watering thinking of the delicious flavors in this stuffing.  You must try it a protein such as turkey, chicken or tofu, along with a salad.

Ingredients:

2 whole leeks, white part only, roots trimmed and cut into rings

2 stalks celery, chopped

1 Granny smith apple peeled and chopped
1 tablespoon unsalted butter
Leaves from 2 fresh thyme sprigs, chopped
1-8×8 cornbread, cut into 1-inch cubes
1 1/4 cup low-sodium chicken stock (or low-sodium vegetable stock)                                          salt and freshly ground black pepper

Directions:

  1. Preheat oven to 375 degrees
  2. Fill a large bowl with water and add the leeks, swish around with your hands to get the sand out from in between the layers.
  3. In a large saute pan over medium heat, add 1 tablespoon each of butter and olive oil. Add the leeks, celery and apples.
  4. Sprinkle with the thyme, salt and pepper and cook for about 6-8 minutes, turning every now and then, until softened.
  5. In a large bowl combine the leeks, apples, celery, cornbread, and chicken stock and season with salt and pepper.
  6. Bake  uncovered for 20-25 minutes or until golden.

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