Leek, Apple & Gruyere Stuffing
Let’s be frank here, the best part of Thanksgiving dinner is the side dishes, am I right!? Well I am here to say that this here stuffing is sure to knock the socks off your guests…and maybe their top button off their pants. Delicate, buttery leeks with sweet tart apple and nutty, creamy gruyere cheese and brown butter! Its all combined with beautiful sourdough bread and baked into a crisp yet custardy bread dressing…I mean come on now! If you need any clarity on this recipe, head to my Instagram @gotroomformore to watch the step by step IGTV video!
Note: You want to prep the stuffing either the night before or at least 4 hours prior to baking it!
Ingredients-
1 lb rustic Sourdough bread, cut into 3/4 - 1 inch cubes
8 tablespoons (1 stick) unsalted butter
2 large apples peeled and diced into 1/2 inch cubes (squeeze some lemon juice over them to avoid browning and don’t cut your apples until right before you need them)
2 large leeks, thinly sliced and washed thoroughly
4 celery ribs, diced small
1/2 large sweet onion, (Vidalia or yellow) diced
1 1/2 Tbsps fresh chives, minced
2 Tbsp fresh sage, minced
1 Tbsp fresh thyme, minced
5 large eggs, slightly beaten
2 large egg yolks
1 1/2 cups grated gruyere cheese (grate using a box grater), plus another 1/4 cup for garnish during the baking process.
Approx 1 1/2 cups turkey or chicken stock
1 1/4 cups half and half
1 tsp kosher salt
1/2 tsp black pepper
1/4 teaspoon ground nutmeg
Optional: Add 1/2-3/4 cup of dried cranberries if you’d like!
Note: You want to prep the stuffing either the night before or at least 4 hours prior to baking it!
Steps-
Preheat your oven to 350F.
Spread the bread cubes on a large sheet tray. Toast in the oven for about 10-15 minutes until just crisp, stirring the cubes so they toast evenly. Set aside to cool.
In a large skillet, melt 4 tablespoons of butter on medium low heat. Add the leeks, celery, and onion and cook over medium heat until soft and slightly golden, about 10-15 mins.
In a separate bowl whisk together the half and half, 5 eggs, 2 egg yolks, grated gruyere, sage, chives, thyme, pepper, salt, nutmeg and 1 cup turkey or chicken stock.
In a large bowl combine the bread, cooked leek mixture and the diced apples (and the dried cranberries, optional) . Pour the egg mixture over the bread mixture and using your hands or a big spoon toss everything together to ensure it is evenly mixed.
Coat a 9x13 inch pan (or 2 8x8 square pans, or 2 half sheet pans) with cooking spray and spread stuffing evenly in the pan. Cover with plastic wrap and refrigerated for at least 4 hours or overnight. You really want the bread to soak and for the flavors to meld together.
After you let your stuffing sit for at least 4 hours, preheat your oven to 350F and remove yoru stuffing from the fridge.
While your oven is preheating, prepare your brown butter. Place 4 tablespoons of butter in a small thick bottomed skillet. Once butter is melted it will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. once the milk solids in the butter have browned remove it form the heat. This can burn very quickly so watch it.
If your stuffing seems too dry pour another 1/2 to 3/4 cup or so of stock evenly over the top, you want it very moist.
Drizzle your browned butter evenly over the top of the stuffing.
Cover your stuffing with foil and bake it for about 25-30 minutes. Then remove the foil and sprinkle a little more (about 1/4 cup) of gruyere cheese over the top. Bake another 15-20 minutes or until crisp on the outside but moist and creamy on the inside. then Enjoy!