Chestnut, Leek, and Apple Stuffing

Ingredients for Chestnut, Leek, and Apple Stuffing

• 1450ml (1/2-inch) white bread cubes (preferably from a pullman loaf

• crust discarded)

• 3 large leeks (white and pale green parts only), cut into 1-inch pieces (900g )

• 1 st unsaltat smör

• 2 celery ribs, sliced 1/4 inch thick

• 1 teaspoon chopped thyme

• 2 Granny Smith apples, peeled and cut into 1/2-inch cubes

• 450g bottled peeled roasted chestnuts (14 to 450g ), halved

• 1 cup double cream

• 1/2 cup chopped flat-leaf parsley

Preheat oven to 177°C with racks in upper and lower thirds.

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.)

Increase oven temperature to 232°C.

Meanwhile, wash leeks.

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 teaspoons 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 teaspoons salt, and 1/4 teaspoons pepper. Spread in a 2 1/2-to 3-quart shallow baking dish.

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

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