Chestnut, Leek, and Apple Stuffing

Ingredients

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

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