Nothing screams French quite like baguette, butter, and ham, and this stuffing incorporates all three of those things. Think of it as an ode to the classic jambon-beurre sandwich you find at every boulangerie in France– with the added bonus of sautéed leeks (also v French), Dijon mustard, and plump, sweet prunes strewn throughout. This stuff is rich, there’s no doubt about it, but that's what stuffing’s all about, non? Baguette is the most thematic of breads to use here, of course, but if you need a sub, use any rustic loaf you like.

*Make ahead: Stuffing can be assembled in its dish up to 2 days in advance. Keep covered in the refrigerator. When ready to bake, let sit at room temperature for 30 minutes before transferring to the oven.

**Cook’s note: This recipe is genius for many reasons, not least of which is that it puts those often-overlooked dark green leek tops to good use. Use the white and light green parts to make Leeks Vinaigrette, obviously. Already have your veg sides covered? Ohhhkayyyy, fine. You can use leeks in their entirety here. Just stick to 1 ½ pounds total, as called for in the recipe.