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:
- Preheat oven to 375 degrees
- 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.
- In a large saute pan over medium heat, add 1 tablespoon each of butter and olive oil. Add the leeks, celery and apples.
- Sprinkle with the thyme, salt and pepper and cook for about 6-8 minutes, turning every now and then, until softened.
- In a large bowl combine the leeks, apples, celery, cornbread, and chicken stock and season with salt and pepper.
- Bake uncovered for 20-25 minutes or until golden.
