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- 1 cup sliced leeks
- 1/2 cup chopped onion (1 medium)
- 1/4 cup butter
- 2 mediumapples, 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 - 3/4 cup half-and-half or light cream
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
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.
- 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.
- Servings Per Recipe 8,
- cal. (kcal) 299,
- Fat, total (g) 20,
- chol. (mg) 64,
- sat. fat (g) 8,
- carb. (g) 30,
- fiber (g) 6,
- pro. (g) 6,
- sodium (mg) 502,
- Percent Daily Values are based on a 2,000 calorie diet
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