Chestnut, Leek, And Apple Stuffing

• 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

1. Preheat oven to 350u0b0F 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 450u0b0F.
4. Meanwhile,
5. .
6. 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.
7. Bake, uncovered, in lower third of oven until heated through and top is golden, about 30 minutes.

white bread, leeks, butter, celery, thyme, apples, chestnuts, heavy cream, flatleaf

Taken from www.epicurious.com/recipes/food/views/chestnut-leek-and-apple-stuffing-350592 (may not work)