2 jonathan apples-peeled cored cut into 1/2-inch dice
5 large celery ribs peeled chopped cut into 1/2-inch dice, plus 1/2 cup celery leaves
2 pounds challah bread cut into 3/4-inch dice
2 cups honey crumbled cooked (from one 14.8-ounce vacuum-packed jar)
3 large eggs lightly beaten
0.5 cup flat-leaf parsley chopped
1 tablespoon sage fresh chopped
12 servings kosher salt and pepper freshly ground
3 cups chicken broth low-sodium
2 large onions cut into 1/2-inch dice
2 tablespoons thyme leaves chopped
4 ounces butter unsalted
Equipment
bowl
frying pan
baking sheet
oven
Directions
Preheat the oven to 35
Spread the challah on 3 large rimmed baking sheets and bake for 15 minutes, or until golden brown.
Let cool, then transfer to a very large bowl.
Add the chestnuts to the challah. Turn the oven to 40
Meanwhile, melt the butter in a large skillet.
Add the celery ribs and leaves and the onions and parsley. Cook over moderate heat, stirring occasionally, until softened, about 20 minutes.
Transfer to the bowl with the challah.
Add the apples, thyme and sage; toss well. In a bowl, mix the eggs with 2 cups of the stock and season with 1 tablespoon of salt and 1/2 teaspoon of pepper.
Pour over the challah; stir well.
Add another 1/2 to 1 cup of stock; the stuffing should be moist but the bread should still be intact.
Butter 2 large, shallow glass baking dishes and spread the stuffing in them.
Bake the stuffing for 20 minutes, or until heated through and crisp on top.
