Cornbread Stuffing

Stuffing for your Thanksgiving Turkey.

Yield: about 10 cups.

2 leeks
2 teaspoons olive or unsalted butter
4 celery stalks, diced
3 Granny Smith apples, peeled, if desired, and diced
7 to 8 cups crumbled day-old corn bread, store-bought, or homemade
1 cup chopped walnuts, pecans, or hazlenuts
3 tablespoons chopped fresh Italian flat-leaf parsley leaves
3 tablespoons chopped fresh sage leaves or 1 tablespoon dried sage
3 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary
3 tablespoons chopped fresh thyme leaves or 1 tablespoon dried thyme
1 teaspoon kosher salt
¼ cup dry vermouth
2 large eggs
½ to 1 cup chicken stock

1. Trim the roots off the leeks and remove all but 2 inches of the green part. Dice the remaining portion and wash in several changes of hot water, being sure to get rid of any sand; drain well in a colander.

2. Preheat the oven to 350 degrees. Lightly butter a 9 x 13-inch pan.

3. Place a large skillet over low heat and when it is hot, add the oil. Add the leeks, celery, and apples, and cook until tender, about 15 to 20 minutes.

4. Add all the remaining ingredients and toss to mix. Place the stuffing in the prepared pan and transfer it to the oven. Cook until golden brown, about 35 minutes.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)