Name: Chestnut, Leek, and Apple Stuffing
Cook time: 1 hr
Total time: 1 1/2 hr
Yield: Makes 8 servings
Ingredients: 6 cups (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 (4 cups); 1 stick unsalted butter; 2 celery ribs, sliced 1/4 inch thick; 1 teaspoon chopped thyme; 2 Granny Smith apples, peeled and cut into 1/2-inch cubes; 3 cups bottled peeled roasted chestnuts (14 to 16 ounces), halved; 1 cup heavy cream; 1/2 cup chopped flat-leaf parsley

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Chestnut, Leek, and Apple StuffingJohn Kernick

Anyone who swears by wet stuffing is likely to sidle over to the dry camp after a taste of this Thanksgiving classic. Beneath a crunchy crust is an amalgam of yielding bread, meaty chestnuts, and softened celery, apple, and leeks.

Cooks' note:

Stuffing can be assembled (but not baked) 1 day ahead and chilled (covered once cool). Bring to room temperature before baking.

Recipe notes

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