Leek & Apple Stuffing With Sage Brown Butter

There’s something magical about the way apple and sage cozy up together, especially when brown butter joins the party. This sage-infused leek and apple stuffing delivers classic holiday comfort with a bright, modern twist. Tart apples, citrusy notes and sweet leeks turn every forkful into a little celebration, while golden sage brown butter makes the whole kitchen smell like you’ve been simmering tradition all afternoon. It’s plant-based, hearty, fragrant and destined to become “the one” your guests ask about before dessert even hits the table.

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Leek & Apple Stuffing With Sage Brown Butter

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 10

Calories 235 kcal

Author Cathy Vogt

Ingredients

• 4 Tbsp. butter-flavored coconut oil or plant-based butter
• 10-12 leaves sage fresh
• 1 cup leeks or sweet onion, minced
• 2 stalks celery minced
• 1 cup tart apple peeled, small dice
• 1 tsp. thyme
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 Tbsp. orange zest
• 1/2 cup orange juice
• 2 cups vegetable stock
• 10 oz. stuffing mix or toasted sourdough bread cubes
• 1/2 cup hazelnuts or pecans, toasted, roughly chopped
• 2 Tbsp. golden flax seed meal + 6 Tbsp. water, mixed, left to gel 10 minutes

Instructions

1. Preheat oven to 350 degrees F. Grease 9-1/2” x 9-1/2” oven-proof dish and set aside.
2. In medium sauté pan over medium heat, melt buttery flavor coconut oil or plant-based butter. When butter starts to bubble slightly, add sage leaves, stir and cook 1-2 minutes until sage crisps up. Remove sage leaves to small plate and set aside. (Note: When butter begins to brown, stir often and be careful not to burn it.)
3. Add leeks and celery to browned butter and sauté 1-2 minutes. Add apples and sauté an additional minute. Add thyme, salt and pepper.
4. To pan with apple/vegetable mixture, add orange zest, orange juice and vegetable stock and bring to boil.
5. In large bowl, combine stuffing mix and hazelnuts; Stir in prepped flax eggs.
6. Pour apple/vegetable/stock mixture over stuffing, mix well to incorporate and fluff with fork.
7. Into stuffing mixture, crumble in ¾ of reserved crispy sage leaves and mix in. (Note: Reserve a few leaves to top stuffing upon serving, if desired.)
8. Add stuffing to greased pan, pushing gently to pack it evenly. Cover pan with foil and bake 20 minutes.
9. Uncover pan and bake additional 15-20 minutes until top is lightly browned.
10. Serve warm or refrigerate and reheat as needed.

Recipe Notes

Note: Substitute stuffing mix with 8 cups of homemade toasted sourdough bread cubes, if desired.

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Nutrition Facts

Leek & Apple Stuffing With Sage Brown Butter

Amount Per Serving

Calories 235 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g30%

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 0.3mg0%

Sodium 691mg29%

Potassium 218mg6%

Carbohydrates 29g10%

Fiber 3g12%

Sugar 6g7%

Protein 5g10%

Vitamin A 348IU7%

Vitamin C 11mg13%

Calcium 58mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.