Chestnut, Leek, and Apple Stuffing |
|
 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
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. Ingredients:
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 |
3 cups bottled peeled roasted chestnuts (14 to 16 ounces), halved |
1 cup heavy cream |
1/2 cup chopped flat-leaf parsley |
Directions:
1. Preheat oven to 350°F with racks in upper and lower thirds.
2. 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.)
3. Increase oven temperature to 450°F.
4. Meanwhile, wash leeks.
5. 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.
6. Bake, uncovered, in lower third of oven until heated through and top is golden, about 30 minutes.
7. Cooks' note: Stuffing can be assembled (but not baked) 1 day ahead and chilled (covered once cool). Bring to room temperature before baking.
|
|