While you can certainly bake this stuffing in a shallow casserole dish if you prefer, the individual servings are fun and versatile. Perfect for a buffet, for bringing to a pot luck, or for an additional vegetarian offering on the Thanksgiving table, these minis can be made a few hours ahead and refrigerated, and then baked right before serving. Or they can be cooked ahead and gently rewarmed, covered.
Makes 8
- 8 tablespoons butter, divided, plus a little for rubbing ramekins
- 10 ounces peasant bread (I like Morning Glory Country Sourdough), cut into 3/4-inch cubes (about 8 cups)
- Kosher salt
- 2 cups thinly sliced leeks, washed
- 1 tablespoon chopped fresh thyme
- 3/4 cup apple cider
- 2 medium Golden delicious apples (13-14 oz. total, unpeeled), quartered, seeds cut away, cut crosswise into thin slices
- 3/4 cup sweetened dried cranberries
- 2 tablespoons chopped fresh parsley
- 1 cup low-sodium chicken broth (or good-quality vegetable broth thinned with a little water)
1. Rub the inside of eight 1-cup ramekins with a little butter. Arrange the ramekins on a rimmed, heavy-duty sheet pan. Preheat the oven to 375º F.
2. Arrange the bread cubes on a rimmed, heavy-duty sheet pan in one layer. Bake until crisp and lightly golden, about 12 minutes. Let cool and transfer to a large shallow mixing bowl.
2. In a large straight-sided sauté pan, melt 3 tablespoons of the butter over medium heat. Add the leeks (with any water clinging to them) and ½ teaspoon salt. Stir and cover. Cook until the leeks are softened (about 6 minutes), stirring occasionally. Uncover and continue cooking, stirring more frequently, until the leeks are shrunken and lightly browned, about 7 to 8 more minutes. Stir in half of the thyme and ¼ cup of the apple cider. Stir, scraping the bottom of the pan, and cook for about a minute. Transfer the contents of the pan (scraping it clean) to the bowl of bread. (Set the pan aside to cool for a minute.) Gently toss and stir the leeks with the bread to break up clumps of leeks and distribute the moisture somewhat (you will stir more later).
3. Return the pan to medium heat and add 3 more tablespoons of the butter. When the butter is melted, add the apple slices and a big pinch of salt and cook, stirring, until the slices are softened, mostly translucent and many are turning golden brown, about 11 to 13 minutes. Transfer to the bowl of bread and leeks, reserving 8 apples slices for garnish. Add the cranberries, the remaining thyme, ½ teaspoon salt, and the parsley to the bowl.
4. In the sauté pan, heat the remaining 2 tablespoons of butter over medium-low heat until melted. Add the remaining 1/2 cup apple cider and the chicken broth and stir together. Heat just until barely simmering. Pour and scrape the liquids over the bread and immediately and gently stir and pat everything together until very well-combined.
5. Pack the ramekins evenly with the stuffing and top each with a piece of apple. Bake, uncovered, for 20 to 25 minutes, until the tops are golden brown. Or refrigerate, lightly covered, and hold for up to 6 hours before baking. (Remove from fridge ½ hour before baking.)
