Apple, Leek, and Sage Stuffing

Ingredients

1 1-lb. loaf of flavorful artisanal bread (preferably light rye or sourdough), cut into 1/2- to 3/4-inch cubes (about 10 cups)
4 oz. (1/2 cup) unsalted butter
5 to 6 medium leeks, white and light-green parts only, sliced in half lengthwise and then sliced crosswise 1/2 inch thick, well rinsed (7 to 8 cups)
2 medium Braeburn or Fuji apples, cut into 1/2-inch dice (about 2 cups)
Kosher salt and freshly ground black pepper
5 large celery ribs, cut into 1/2-inch dice (about 2 cups)
1 Tbs. finely chopped fresh sage
4 oz. sliced prosciutto, finely chopped
1/4 cup chopped fresh flat-leaf parsley
2 tsp. finely grated lemon zest
1/2 to 1 cup lower-salt turkey or chicken broth
1 Tbs. unsalted butter, cut into small pieces

Directions

Prep the bread and vegetables
Position a rack in the center of the oven and heat the oven to 350°F. Toast the bread cubes on a rimmed baking sheet in the oven until crisp on the outside, about 15 minutes. Cool on a rack to room temperature.

Melt the butter in a 12-inch skillet over medium heat. Add the leeks, apples, 1 tsp. salt, and a pinch of pepper. Toss, cover, and cook, stirring occasionally, until the leeks are beginning to soften, about 8 minutes. Uncover, reduce the heat to medium low, and cook, stirring occasionally and adding a tablespoon of water at a time if the pan looks dry, until the leeks are very tender and slightly golden, about 10 minutes more.

Add the celery and sage, and cook, stirring occasionally, until the celery has softened slightly, 2 to 3 minutes. Remove from the heat and let cool to room temperature.

Assemble and bake the stuffing
TIP:
You can bake it anywhere between 325°F and 400°F to suit what else may be cooking in the same oven; simply adjust the cooking time.
Position a rack in the center of the oven and heat the oven to 375°F.

In a large bowl, toss the bread cubes with the leek mixture, prosciutto, parsley, and lemon zest. Season generously with salt and pepper. Drizzle 1/2 cup of the chicken broth over the stuffing, toss, and let sit 5 to 10 minutes. The mixture should be moist but not soggy. If it still seems dry, add up to 1/2 cup more broth. Transfer the stuffing to a 9x13-inch baking dish, dot the top with the butter, and cover with foil. Bake until heated through, 20 to 30 minutes. Remove the foil, and bake until the top is browned, about 15 minutes more. Let cool slightly before serving.

Make Ahead Tips
The bread cubes can be toasted up to 2 weeks ahead. Once cooled, seal in a zip-top freezer bag and freeze. Thaw overnight at room temperature before continuing.

The leeks, apples and celery can also be sautéed up to 2 weeks ahead. Once cooled, seal in a zip-top freezer bag and freeze. Thaw overnight in the refrigerator, then remove from the fridge and let sit at room temperature for 2 hours before assembling the stuffing.

The prosciutto can be chopped, sealed in a zip-top freezer bag, and frozen for up to 2 weeks. Thaw overnight in the refrigerator before continuing.