Active Time

　　1 hr

　　Total Time

　　1 1/2 hr

　　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

Makes 8 servings

　　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

　　

Step 1

Preheat oven to 350°F with racks in upper and lower thirds.

　　

Step 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.)

　　

Step 3

Increase oven temperature to 450°F.

　　

Step 4

Meanwhile, wash leeks.

　　

Step 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.

　　

Step 6

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.