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1. Preheat oven to 325 degrees F. In a large skillet, melt butter over medium heat. Cook leeks in hot butter for 3 minutes or until just softened. Stir in squash and cook 5 minutes more, stirring occasionally. Stir in apple and sprinkle with sage, salt, and pepper. Place bread cubes and squash mixture in a very large bowl. Drizzle with broth and juice to moisten, tossing to combine. Place in a 3-quart rectangular baking dish. Bake, uncovered, 40 to 45 minutes or until the top is browned and stuffing is heated through.