Sourdough Dressing With Truffle Butter and Candied Chestnuts

• 14 ounces chestnuts, vacuum-packed or frozen and brought to room temperature
• 3 tablespoons butter, melted and mixed with 1 teaspoon water, more for greasing
• 1/4 cup sugar
• 1 teaspoon kosher salt
• 1 pound sourdough bread, crust removed, cut into 1-inch cubes
• 1/2 stick unsalted butter, plus 2 tablespoons
• 1 leek, pale part only, quartered and thinly sliced to make 1/2 cup
• 1 cup diced shallots
• 1 1/2 cups celery root, finely diced
• 8 sage leaves, thinly sliced
• 2 teaspoons fresh thyme leaves
• Salt and black pepper to taste
• 1 1/2 cups tart apple such as Jonathan, Northern Spy or Granny Smith, peeled, cored and cut in 1/2-inch dice
• 1 pound chanterelle mushrooms (or a mix of wild and domestic mushrooms), thickly sliced
• 1/4 cup Madeira
• 2 1/2 cups turkey stock or low-sodium chicken stock
• 1/4 cup dried currants
• 1/2 cup truffle butter (preferably black truffle)
• 13 cup each finely chopped flat-leaf parsley and chervil (or use all parsley)
• 13 cup chervil, finely chopped

1. Spread cubed bread evenly on a baking sheet and bake for 10 minutes at 350 degrees or until slightly toasted.
2. Keep oven on.
3. Cool bread and place in a large bowl.
4. Melt 1/2 stick butter in a wide, heavy skillet over medium heat and add leeks, shallots, celery root, sage and thyme, seasoning with pepper.
5. Cook until celery root is tender, about 7 minutes.
6. Add apples and cook until fork tender, then add mixture to bread.
7. Wipe pan, turn heat to medium high.
8. Add 2 tablespoons butter and mushrooms.
9. Season with salt and pepper and cook 6 to 8 minutes, stirring occasionally, until mushrooms release their liquid and most of it has evaporated.
10. Add Madeira and cook for 2 to 3 minutes, scraping up any browned bits in pan.
11. Add mushrooms and chestnuts to bread mixture.
12. In a saucepan, bring stock and currants to a boil; pour over bread mixture and mix thoroughly.
13. Mix in 1/4 cup truffle butter, the parsley and chervil.
14. Add a little more pepper, and more salt if necessary.
15. Increase oven heat to 375 degrees.
16. Place mixture into a greased 9-by-13-inch baking dish, dot with remaining truffle butter and bake for 30 minutes, or until top layer is slightly brown and crisp.

chestnuts, butter, sugar, kosher salt, bread, unsalted butter, only, shallots, celery root, sage, thyme, salt, apple, mushrooms, madeira, turkey stock, currants, truffle butter, flatleaf, chervil

Taken from cooking.nytimes.com/recipes/1472 (may not work)