Apple, Leek, and Sage Stuffing
This crisp-on-the-top bread stuffing is similar to the classic but so much better thanks to additions like sweet apples, savory prosciutto, and zingy lemon zest.
Prep the bread and vegetables
Position a rack in the center of the oven and heat the oven to 350°F. Toast the bread cubes on a rimmed baking sheet in the oven until crisp on the outside, about 15 minutes. Cool on a rack to room temperature.
Melt the butter in a 12-inch skillet over medium heat. Add the leeks, apples, 1 tsp. salt, and a pinch of pepper. Toss, cover, and cook, stirring occasionally, until the leeks are beginning to soften, about 8 minutes. Uncover, reduce the heat to medium low, and cook, stirring occasionally and adding a tablespoon of water at a time if the pan looks dry, until the leeks are very tender and slightly golden, about 10 minutes more.
Add the celery and sage, and cook, stirring occasionally, until the celery has softened slightly, 2 to 3 minutes. Remove from the heat and let cool to room temperature.