Ingredients
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
Preparation
Preheat oven to 400° 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.
Decrease oven temp to 350° F. Bake bread (unless it is already dried out) for about 10 minutes to dry it out. Then increase the oven temperature to 375° F.
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.
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.
Add the entire mixture to a large oven-proof baking dish, and bake for about 35 minutes.
