Chestnut Stuffing with Leeks and Apples from The Parsley Thief

Carry on brave Thanksgiving cooks. Roasted chestnuts in a bottle are quite pricey.  Although time consuming, you can save money by roasting your own (which we suggest).  However, if you prefer to go the quick route, bottled chestnuts can be found in most specialty grocery stores. Enjoy this recipe for Chestnut Stuffing with Leeks & Apples c/o The Parsely Thief.

Chestnut Stuffing with Leeks & Apples

Serves 4-6 {This recipe can easily be doubled for a big crowd}

3 cups cubed white sandwich bread, crusts removed

4 tablespoons unsalted butter

2 cups sliced leeks {white & light green parts}

1 rib celery, chopped

1 teaspoon chopped thyme leaves

1 Granny Smith apple, peeled & diced

1/2 teaspoon kosher salt

freshly ground black pepper {to taste}

7-8 ounces bottled roasted chestnuts, coarsely chopped

1/2 cup heavy cream

1/4 cup minced fresh parsley

Directions:

Preheat the oven to 350 degrees.  Lay the cubed bread out on a baking sheet & bake for about 8-10 minutes, or until mostly dried.  As an alternative, you can also leave the bread out at room temperature for 24 hours to let it dry.  Transfer to a mixing bowl & set aside.

Raise the oven temperature to 425 degrees.  Melt the butter in a saucepan over medium heat.  Add the leeks & celery.  Cover & cook, stirring occasionally for about 8 minutes, or until the leeks are tender.  Add in the thyme leaves, apple, salt & pepper.  Cook, covered, for an additional 5 minutes.

Add the leek mixture to the mixing bowl with the bread.  Stir in the chestnuts, cream & parsley.  Check for seasoning & add a bit more salt & pepper, as desired.

Transfer the stuffing to a buttered casserole dish & bake for 20 minutes, or until heated through & the top is golden brown 

{For a larger batch, increase the cooking time to 30 minutes}.