Ingredients
2 lb. challah bread
2 c. cooked chestnuts (from one 14.8-ounce vacuum-packed jar)
1 stick unsalted butter
5 large celery ribs
1/2 c. Chopped celery leaves
2 large onions
1/2 c. Chopped flat-leaf parsley
2 empire or jonathan apples
2 tbsp. chopped thyme
1 tbsp. chopped fresh sage
3 large eggs
3 c. Rich Turkey Stock or low-sodium chicken broth
kosher salt
Freshly ground pepper
Preparation
Step 1Preheat the oven to 350 degrees F. Spread the challah on 3 large rimmed baking sheets and bake for 15 minutes, or until golden brown. Let cool, then transfer to a very large bowl. Add the chestnuts to the challah. Turn the oven to 400 degrees F.Step 2Meanwhile, melt the butter in a large skillet. Add the celery ribs and leaves and the onions and parsley. Cook over moderate heat, stirring occasionally, until softened, about 20 minutes. Transfer to the bowl with the challah. Add the apples, thyme, and sage; toss well. In a bowl, mix the eggs with 2 cups of the stock and season with 1 tablespoon of salt and 1/2 teaspoon of pepper. Pour over the challah; stir well. Add another 1/2 to 1 cup of stock; the stuffing should be moist but the bread should still be intact.Step 3Butter 2 large, shallow glass baking dishes and spread the stuffing in them. Bake the stuffing for 20 minutes, or until heated through and crisp on top.
