Name: Chestnut, Leek, and Apple Stuffing
Cook time: 1 hr
Total time: 1 1/2 hr
Yield: Makes 8 servings
Ingredients: 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

Image may contain Plant Cutlery Spoon Food Breakfast and Produce

Chestnut, Leek, and Apple StuffingJohn Kernick

Anyone who swears by wet stuffing is likely to sidle over to the dry camp after a taste of this Thanksgiving classic. Beneath a crunchy crust is an amalgam of yielding bread, meaty chestnuts, and softened celery, apple, and leeks.

Cooks' note:

Stuffing can be assembled (but not baked) 1 day ahead and chilled (covered once cool). Bring to room temperature before baking.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.