Last Thanksgiving, we went a little stuffing crazy. According to official psychologist-in-training expertise. Which, to me, is a perfectly acceptable form of going crazy along with pie crazy, cheese crazy, Diet Coke crazy, and cranberry crazy.
So last Thanksgiving we had a lot of stuffing: 3 types (And I tried lobbying for a fourth). First, we had our traditional stuffing both “dry” and “wet” due to differing personal preferences, and we tried out this new apple stuffing. This apple stuffing turned out well: rich tasting due to adding an egg, and the apples added a little bite and sweetness.
This year’s Thanksgiving menu is still in it’s draft phase, and I have had dreams of so many different types of stuffing to try. Oyster, sausage, fig, pear, sourdough, naan- there are some many possibilities with this bread dish. I think we definitely need a full week long Thanksgiving celebration with at least one full day dedicated to only eating stuffing.
I highly recommend making lots of stuffing this Thanksgiving- that way you have plenty leftover. There is nothing better than stuffing on a sandwich. Bread on bread is always the way to go.
Yeah, if you couldn’t tell, I really love stuffing.
Slightly Adapted from Martha Stewart
3-4 tablespoon butter
2 leeks, thinly sliced
Salt and pepper, to taste
4 apples, chopped (peeled if desired)
1 teaspoon dried sage
1 teaspoon dried rosemary
8 cups bread cubes
1 1/2-2 cups chicken broth
Preheat oven to 400°F. Grease a 9 inch by 13 inch baking pan.
In a large skillet, melt butter. Add leeks and cook until tender, about 6-8 minutes. Add apple and season with salt and pepper. Cook until tender, about 6-9 minutes. Season with sage and rosemary. In a large bowl, stir bread cubes and apple leek mixture together. Pour in chicken broth until desired stuffing consistency is reached. Stir in egg.
Spread mixture into the prepared baking pan. Bake for 40-45 minutes.