[vc_row][vc_column][vc_column_text]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.
Leek & Apple Stuffing With Sage Brown Butter
- 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)
- Preheat oven to 350 degrees F. Grease 9-1/2” x 9-1/2” oven-proof dish and set aside.
- 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.)
- Add leeks and celery to browned butter and sauté 1-2 minutes. Add apples and sauté an additional minute. Add thyme, salt and pepper.
- To pan with apple/vegetable mixture, add orange zest, orange juice and vegetable stock and bring to boil.
- In large bowl, combine stuffing mix and hazelnuts; Stir in prepped flax eggs.
- Pour apple/vegetable/stock mixture over stuffing, mix well to incorporate and fluff with fork.
- 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.)
- Add stuffing to greased pan, pushing gently to pack it evenly. Cover pan with foil and bake 20 minutes.
- Uncover pan and bake additional 15-20 minutes until top is lightly browned.
- Serve warm or refrigerate and reheat as needed.
Note: Substitute stuffing mix with 8 cups of homemade toasted sourdough bread cubes, if desired.
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