APPLE-SAGE CORNBREAD STUFFING

Apple-Sage Cornbread Stuffing image

Provided by Food Network

Time 1h

Number Of Ingredients 8

4 tablespoons unsalted butter, plus more for buttering the dish
1 large leek, white part with 1-inch of green, finely chopped and rinsed
2 small apples, peeled, cored and chopped
4 cups cubed day old cornbread
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for topping
1 tablespoon finely chopped fresh sage
1 1/2 to 2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Heat the butter in a medium skillet set over medium heat. Add the leek and cook, stirring occasionally until soft, 8 to 10 minutes. Add the apples and cook until slightly soft, about 5 minutes. Remove from the heat and transfer to a large bowl.
Add the cornbread, parsley and sage to the leek mixture. Gradually add the broth, stirring gently until the cornbread is well moistened but not soggy. Season with salt and pepper.
Spread out in the prepared baking dish and bake until heated through and lightly browned, about 30 minutes. Sprinkle with parsley before serving.
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