Ingredients

• 1  cup sliced leeks
• 1/2  cup chopped onion (1 medium)
• 1/4  cup butter
• 2  medium apples, peeled (if desired), cored, and chopped
• 1  cup chopped pecans
• 3/4  cup snipped dried apricots
• 1/2  teaspoon ground nutmeg
• 4  cups dry whole wheat or white bread cubes
• 1  tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1  tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
• 1  tablespoon snipped fresh parsley
• 1/2  to 3/4 cup half-and-half or light cream
• 1  egg
• 1  teaspoon salt
• 1/2  teaspoon ground black pepper

Directions

1. Preheat oven to 325 degrees F. Grease a 1-1/2-quart casserole; set aside. In a large skillet, cook leeks and onion in hot butter over medium heat about 4 minutes or until tender, stirring occasionally. Stir in apples, pecans, apricots, and nutmeg. Cook and stir for 3 minutes more.

2. In a large bowl, toss together cooked leek mixture, bread cubes, rosemary, thyme, and parsley. In a small bowl, whisk together 1/2 cup of the half-and-half, the egg, salt, and pepper. Add to bread mixture; toss lightly to combine. If necessary, add enough of the remaining half-and-half to make a stuffing of desired moistness.

3. Transfer stuffing to prepared casserole.* Bake, covered, for 25 minutes. Uncover and bake for 10 to 15 minutes more or until heated through. An instant-read thermometer inserted in the center of the stuffing should register 165 degrees F when stuffing is done. Makes 8 to 10 servings.

Note: Or use bread mixture to stuff one 8- to 10-pound turkey. Place any remaining stuffing in a casserole. Cover and chill casserole until ready to bake. Bake stuffing in covered casserole alongside turkey about 40 minutes or until heated through.