Total Recipe Time: 1-1/4 hours

Makes 10 to 12 servings.


1.       1 pound Ground Beef (93% or leaner)

2.       2 teaspoon garlic powder, divided

3.       2 teaspoons onion powder, divided

4.       2 teaspoons rubbed sage, divided

5.       1-1/2 teaspoon salt, divided

6.       1/4 to 1/2 teaspoon crushed red pepper

7.       2 tablespoons butter

8.       2 cups sliced leeks, white and light green parts only

9.       1 bag (12 ounces) unseasoned dried bread cubes

10.   2-1/2 cups reduced-sodium beef broth

11.   2 cups diced peeled Granny Smith apples

12.   1 cup dried cranberries


Instructions for Beef Stuffing with Apple & Cranberries

1.       Combine ground beef, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon rubbed sage, 1/2 teaspoon salt and crushed red pepper in large bowl, mixing lightly but thoroughly.  Heat large nonstick skillet over medium heat until hot.  Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.  Remove beef mixture from skillet with slotted spoon into large bowl; set aside.  

2.       Preheat oven to 350°F.  In same skillet, heat butter on medium heat until hot.  Add leeks, cook and stir 5 minutes.  Add leeks to beef mixture.  Stir in bread cubes, broth, apples, cranberries, remaining 1 teaspoon garlic powder, remaining 1 teaspoon onion powder, remaining 1-1/2 teaspoons rubbed sage and remaining 1 teaspoon salt to beef mixture.

3.       Spray 9 x 13-inch baking dish with cooking spray.  Place beef mixture into prepared dish; cover with aluminum foil.  Bake in 350°F oven 30 to 40 minutes until heated through. 

  • Test Kitchen Tips
  • You may substitute a fresh baguette, cubed and toasted, for unseasoned dried bread cubes.
  • For a drier stuffing, bake covered 30 to 40 minutes, then bake uncovered 10 to 15 minutes until top of stuffing is crisp.