Apple leek Stuffing

1large loaf of bread, cut into cubes (about 9 cups)

¼ cup butter

2 leeks, white and light green parts, chopped and rinsed well

3 small Ontario Honeycrisp apples (or 1 of those giant ones), cored and chopped into ½-inch cubes

1 tsp poultry seasoning

1 ¼ cup vegetable broth (if you like your stuffing really moist, up it to 1 ½ cups)

½ tsp kosher salt (optional, if broth is unseasoned)

1 tbsp fresh rubbed thyme (optional)

1egg

Preheat oven to 300°F. Butter 3 qt casserole dish (mine is 12.4 x

8.5 inches). You could use a 9 x 13-inch dish as well.

Spread out bread onto a large rimmed baking sheet and bake for

30 minutes, turning halfway to dry out. You’ll want the cubes to

be light and crispy, but not browned at all. If you need to use

two baking sheets, rotate pans halfway through to ensure even

heat distribution.

Remove from oven and set aside and raise oven temperature to

350ºF.

Over medium heat, melt butter in a pot large enough to hold

all the bread. Add chopped leeks and apples, and cook in butter

for about 5 minutes, until apples are softened. Pour in vegetable

broth, fresh rubbed thyme (if desired) and egg and stir until

combined. Add the dried bread cubes and stir until all the liquid

is combined. It might seem like there’s too much bread, but

keep stirring.

Transfer to lightly greased casserole dish and cover tightly with

foil. Bake for 45 minutes covered, then uncovered from 10 to 15

minutes until the top is golden.

Serve on the side of your favourite holiday dishes and gravy

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