Serves8
- Active time:1 hr
- Start to finish:1 1/2 hr
November 2008
Anyone who swears by wet stuffing is likely to sidle over to the dry camp after a taste of this Thanksgiving classic. Beneath a crunchy crust is an amalgam of yielding bread, meaty chestnuts, and softened celery, apple, and leeks.
Learn the story behind the Over the Top Thanksgiving menu in our series The Recipe.
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6
cups
(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 (4 cups)
-
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
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3
cups
bottled peeled roasted chestnuts (14 to 16 oz), halved
-
1
cup
heavy cream
-
1/2
cup
chopped flat-leaf parsley
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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.)
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Increase oven temperature to 450°F.
-
Meanwhile, wash leeks (
see Tips).
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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 teaspoon 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 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 2 1/2-to 3-quart shallow baking dish.
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Bake, uncovered, in lower third of oven until heated through and top is golden, about 30 minutes.
Cooks’ note: Stuffing can be assembled (but not baked) 1 day ahead and chilled (covered once cool). Bring to room temperature before baking.
