Apple Stuffing

8 C bread (white or whole wheat, or a combination of both), cubed
4 tbsp unsalted butter
2 leeks, white and pale green parts only, thinly sliced
4 apples, peeled, cored, and finely diced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
2 C reduced-sodium chicken or vegetable broth

Preheat oven to 350 degrees F. In large bowl toss bread with 3 tbsp melted butter; season with salt and pepper. Spread on a large rimmed baking sheet and toast until browned, 20-25 minutes, tossing halfway through.

Heat remaining 1 tbsp butter in large skillet over medium heat. Add leeks and cook, stirring, until translucent, about 5 minutes. Add apples; cook, stirring occasionally, until tender, about 5 minutes.

In large bowl combine toasted bread, leek mixture, rosemary and broth. Season with salt and pepper to taste. Stuff turkey and bake as directed, or transfer to a greased baking dish and bake until golden, about 45 minutes.