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 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

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

• 1 cup double cream

• 1/2 cup chopped flat-leaf parsley

How to make Chestnut, Leek, and Apple Stuffing

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.