Chestnut, Leek, and Apple Stuffing

Ingredients

• 6 cups unseasoned bread cubes white () (preferably from a pullman loaf; crust discarded)
• 2  celery ribs sliced
• 14 ounces bottled roasted chestnuts peeled halved
• 0.5 cup flat-leaf parsley chopped
• 2  granny smith apples peeled cut into 1/2-inch cubes
• 1 cup heavy cream 
• 3 large leeks white green cut into 1-inch pieces (4 cups) ( and pale parts only)
• 1 teaspoon thyme leaves chopped
• 1 stick butter unsalted

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

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.
6. Add thyme, apples, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until apples are just tender, about 5 minutes.
7. Transfer to a bowl and toss with bread, chestnuts, cream, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
8. Spread in a 2 1/2-to 3-quart shallow baking dish.
9. Bake, uncovered, in lower third of oven until heated through and top is golden, about 30 minutes.
10. Stuffing can be assembled (but not baked) 1 day ahead and chilled (covered once cool). Bring to room temperature before baking.