Apple, Leek and Pumpernickel Stuffing Recipe - Silver Oak

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Apple, Leek and Pumpernickel Stuffing

Pumpernickel Bread

Serves 6, total time:

  • 6 cups pumpernickel bread, cut into cubes
  • 4 ounces unsalted butter
  • 3 leeks (white and pale green parts only), washed and cut into 1-inch pieces
  • 2 celery stalks, diced small
  • 1 teaspoon fresh thyme, chopped
  • 2 Gala apples, diced small
  • 1½ teaspoons salt
  • ¾ teaspoon pepper
  • 1 cup vegetable broth
  • ½ cup parsley, chopped
  • 2 fluid ounces butter, melted
  1. Preheat oven to 300°F. Bake the bread cubes on a sheet pan until dried slightly, about 30 minutes. (Alternatively, leave bread out to dry at room temperature, 8 to 24 hours.)
  2. Melt butter in a 12-inch heavy skillet over medium heat. Add leeks and celery, cover and cook until softened, about 10 minutes, giving a brief stir every three minutes. Add thyme, apples, 1 teaspoon salt and ½ teaspoon pepper and cook for an additional 5 minutes.
  3. Transfer to a mixing bowl and toss with bread, broth, parsley, ½ teaspoon salt and ¼ teaspoon pepper. Squeeze the bread so that it absorbs all of the broth.
  4. Transfer to an oiled casserole dish. Brush the top of the stuffing with butter and place a sheet of wax paper over the top, pushing it against the surface of the stuffing. Cover with aluminum foil.
  5. Place in a 350°F oven for 45 minutes. Remove the foil and wax paper and cook an additional 15 minutes to crisp up the top. Serve immediately.

Pair with Cabernet Sauvignon, Merlot or Pinot Noir

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