Chestnut, Leek, and Apple Stuffing

Chestnut, Leek, and Apple Stuffing
Photo by John Kernick


  • 6 cups (1/2-inch) white bread cubes (preferably from a pullman loaf)
  • 2 Granny Smith apples
  • 3 cups bottled roasted chestnuts
  • 1 teaspoon thyme
  • 2 celery ribs
  • ½ cup fresh flat-leaf parsley
  • 1 stick unsalted butter
  • + 2 more ingredients
    • 3 large leeks
    • 1 cup heavy cream

Preheat oven to 350°F 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 450°F. Meanwhile,

View full recipe at Epicurious


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