Chestnut, Leek, and Apple Stuffing
A luxurious stuffing combining sweet chestnuts, tender leeks, and tart Granny Smith apples with bread cubes and fresh herbs. Perfect as a holiday side dish, this stuffing offers a delightful blend of textures and fall flavors.
Ingredients
- •6 cups white bread cubes
- •3 large leeks
- •1 stick unsalted butter
- •2 ribs celery
- •1 teaspoon chopped thyme
- •2 whole Granny Smith apples
- •3 cups roasted chestnuts
- •1 cup heavy cream
- •½ cup flat-leaf parsley
Cooking Instructions
- 1.
Preheat oven to 350°F with racks in upper and lower thirds.
5 min
- 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.)
15 min
- 3.
Increase oven temperature to 450°F.
2 min
- 4.
Meanwhile, wash leeks.
3 min
- 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.
15 min
- 6.
Bake, uncovered, in lower third of oven until heated through and top is golden, about 30 minutes.
30 min
