Urban Accents Gourmet Gobbler Traditional Stuffing Mix -- 10 oz

[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)

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.

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

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