Chestnut, Leek, and Apple Stuffing

From the kitchen of Carly

Sweet roasted chestnuts and tart Granny Smith apples anchor this buttery stuffing, while caramelized leeks add depth against the crisp bread cubes. Cream binds everything together into something elegant enough for the table, comforting enough to eat straight from the pan.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 16 cups (1/2-inch) white bread cubes (preferably from a pullman loaf; crust discarded)
  • 13 large leeks (white and pale green parts only), cut into 1-inch pieces (4 cups)
  • 11 stick unsalted butter
  • 12 celery ribs, sliced 1/4 inch thick
  • 11 teaspoon chopped thyme
  • 12 Granny Smith apples, peeled and cut into 1/2-inch cubes
  • 13 cups bottled peeled roasted chestnuts (14 to 16 ounces), halved
  • 11 cup heavy cream
  • 11/2 cup chopped flat-leaf parsley

Instructions

  1. Preheat oven to 350°F with racks in upper and lower thirds.

  2. Bake bread cubes in a large 4-sided sheet pan in upper third of oven until dried slightly, about 15 minutes. (Alternatively, leave out to dry at room temperature 8 to 24 hours.)

  3. Increase oven temperature to 450°F.

  4. Meanwhile, wash leeks.

  5. Melt butter in a 12-inch heavy skillet over medium heat, then cook leeks and celery, covered, stirring occasionally, until softened, about 10 minutes. Add thyme, apples, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until apples are just tender, about 5 minutes. Transfer to a bowl and toss with bread, chestnuts, cream, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 2 1/2-to 3-quart shallow baking dish.

  6. Bake, uncovered, in lower third of oven until heated through and top is golden, about 30 minutes.