Chestnut, Leek, Apple & Cranberry Stuffing

• 2 loaves of bread (white & wheat), cut into cubes
• 6 large leeks (white & pale green parts only), cut into 1/2 inch slices
• 1 stick unsalted butter
• 4 celery ribs, sliced 1/4 inch thick
• 2 tsp chopped thyme
• 5 Granny smith apples, peeled & diced
• 3 cups whole chestnuts
• 1/4 cup heavy cream
• 3 eggs
• 1 1/2 cups vegetable broth
• 1 cup dried cranberries
• 1/4 cup flat-leaf parsley, chopped
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 tbsp chopped sage

1. Preheat oven to 400u0b0 F. Cut X's on the flat side of the chestnuts and lay them on a baking sheet. Bake for about 15 minutes, or until the shells open. Peel & chop.
2. Decrease oven temp to 350u0b0 F. Bake bread (unless it is already dried out) for about 10 minutes to dry it out. Then increase the oven temperature to 375u0b0 F.
3. Melt butter in a large skillet over medium heat. Add leeks, onions, celery & garlic and cook covered, stirring occasionally, for about 10 minutes. Add apples, thyme, salt & pepper, and cook, still covered, stirring occasionally, for about another 5 minutes, until apples are tender.
4. Combine cooked fruits & vegetables with the bread, chestnuts, cranberries, sage & parsley. Whisk the eggs & cream together, and then stir them in with the mixture, along with the vegetable stock.
5. Add the entire mixture to a large oven-proof baking dish, and bake for about 35 minutes.

loaves of bread, leeks, butter, celery, thyme, apples, chestnuts, heavy cream, eggs, vegetable broth, cranberries, flatleaf parsley, garlic, onion, sage

Taken from www.epicurious.com/recipes/member/views/chestnut-leek-apple-cranberry-stuffing-52554291 (may not work)