Apple and Chestnut Stuffing

Celery, onions, thinly sliced apples, crumbled chestnuts and lots of fresh sage bring the sweet and earthy flavours of fall to the Thanksgiving dinner table in this stuffing. Three beaten eggs bind the stuffing together and give it a slightly custardy texture. Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey soon after stuffing is made.

6 Tbsp. butter, at room temperature for pan and aluminum foil
2 (10 oz) loaves Italian bread, torn into bite-size pieces
2 cups onions, chopped
2 ribs celery, halved lengthwise, cut crosswise into ½" pieces
coarse sea salt
black pepper, freshly cracked
2 large Gala or Fuji apples, peeled, cored, cut into 8 wedges, cut crosswise into thin slices
2 (14.5 oz) can chicken broth
¼ cup fresh sage, coarsely chopped
1 (7 oz) jar chestnuts, dry-packed, cooked, coarsely crumbled
3 large eggs, lightly beaten

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Butter an 8" square baking dish; set aside.

Arrange bread in a single layer on two rimmed baking sheets.

Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. 

Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 4-6 minutes. Add apples; cook until softened, about 3 minutes. Transfer mixture to a large bowl; reserve saucepan.

In same saucepan, bring broth to a boil. Remove from heat; set aside. To onion-apple mixture, add bread, sage, chestnuts, and eggs. Season with salt and pepper; toss to combine. Add half the broth and toss to combine. Continue adding broth and tossing just until stuffing is moistened but not wet.

Place about 4 cups stuffing in turkey. Spoon remaining stuffing into prepared baking dish; cover with buttered aluminum foil and refrigerate. When turkey is removed from oven, place covered baking dish in oven, and bake until warmed through, 25-30 minutes. Uncover and bake until golden, about 15 minutes more.

Makes 4 servings.