This crisp-on-the-top bread stuffing is similar to the classic but so much better thanks to additions like sweet apples, savory prosciutto, and zingy lemon zest. Plus, you can do most of the work (toast the bread cubes, sauté the vegetables, chop the prosciutto) up to 2 weeks ahead; see the Make-Ahead Tips, below.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
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.
Thought this was a nice dish for Thanksgiving. Usually make a heavier and richer stuffing with sausage but really enjoyed the flavors of the combination of the apples and prosciutto. Definitely will be making this again next year!
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?