Ingredients
2lbschallah bread
2cupschestnuts,(from a14.8 oz vacuum packed jar) cooked
1stickunsalted butter
5large celery ribs
½cupcelery leaves,chopped
2large onions
½cupflat-leaf parsley,chopped
2empire apples,or jonathan apples
2tbspthyme,chopped
1tbspfresh sage,chopped
3large eggs
3cupsrich turkey stock,or low-sodium chicken broth
kosher and freshly ground pepper
Preparation
Preheat the oven to 350 degrees F.
Spread the challah on 3 large rimmed baking sheets and bake for 15 minutes, or until golden brown.
Let cool, then transfer to a very large bowl.
Add the chestnuts to the challah.
Turn the oven to 400 degrees F.
Meanwhile, melt the butter in a large skillet.
Add the celery ribs and leaves, onions, and parsley.
Cook over moderate heat, stirring occasionally, for about 20 minutes until softened.
Transfer to the bowl with the challah.
Add the apples, thyme, and sage. Toss well.
In a bowl, mix the eggs with 2 cups of the stock, and season with 1 tablespoon of salt and ½ teaspoon of pepper.
Pour over the challah. Stir well.
Add another ½ to 1 cup of stock. The stuffing should be moist but the bread should still be intact.
Butter 2 large, shallow glass baking dishes and spread the stuffing in them.
Bake the stuffing for 20 minutes, or until heated through and crisp on top.
