Chestnut Stuffing with Leeks & Apples
150g cubed white sandwich bread, crusts removed
4 tbsp unsalted butter
200g sliced leeks
1 stick of celery, chopped
1 tsp chopped thyme leaves
250g field fare Bramley apple slices (defrosted & chopped)
½ tsp kosher salt
freshly ground black pepper
250g field fare frozen chestnuts
(Simmer frozen chestnuts until tender in salted water & coarsely chop)
235g double cream
Preheat the oven to 200°C/400°F/Gas 6 Lay the cubed bread out on a baking sheet & bake for about 8-10 minutes, or until mostly dried. As an alternative, you can also leave the bread out at room temperature for 24 hours to let it dry. Transfer to a mixing bowl & set aside.
Raise the oven temperature to 220°C/fan 200°C/Gas 7. Melt the butter in a saucepan over medium heat. Add the leeks & celery. Cover & cook, stirring occasionally for about 8 minutes, or until the leeks are tender. Add in the thyme leaves, apple, salt & pepper. Cook, covered, for an additional 5 minutes.
Add the leek mixture to the mixing bowl with the bread. Stir in the chestnuts, cream & parsley. Check for seasoning
and add a bit more salt & pepper, as desired. Transfer the stuffing to a buttered casserole dish & bake for 20 minutes, or until heated through & the top is golden brown (For a larger batch, increase the cooking time to 30 minutes).
Many thanks to www.theparsleythief.com for this recipe