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Apple and Leek Stuffing
In anticipation of an early Thanksgiving gathering with Aliceann's family, we
undertook some serious research, looking for relatively simple variations on some
seasonal standards. From Craig Claiborne, we took a basic bread stuffing, which
he had gussied up with the apples. We replaced his onions with leeks, and . . . voila.
| 4 T. butter |
3 medium leeks, well rinsed and chopped |
| 1 c. chopped celery |
1/2 c. diced tart apple |
| 5 c. 1/2 inch stale bread cubes |
3 T. fresh sage |
| 2 T. chopped parsley |
1/2 t. salt |
| 1/4 t. fresh ground pepper |
water, milk, or giblet stock (optional) |
- Melt butter in a large skillet. Add leeks, celery, and apple. Sauté for 15 minutes.
- Combine all ingredients in a large bowl and mix thoroughly.
- If you are stuffing the turkey, you'll need to adjust the cooking time accordingly.
- If you want to cook stuffing separately, you'll need to add the optional liquid.
You'll put the stuffing into the oven just before the turkey comes out and set the
temperature to 350o. Allow 30-45 minutes, covering the stuffing
for the first 15-20 minutes.
6 cups (about right for a 15-pound turkey)
Source: Craig Claiborne, The New York Times Cookbook
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