Chestnut, Bacon, and Corn Bread Stuffing

MAKES: about 12 cups

INGREDIENTS:

• 3 cups fresh chestnuts (about 1 pound)
• 3 cups homemade chicken or turkey stock or canned low-sodium chicken broth, or more if needed
• ½ pound thick-sliced bacon, cut crosswise into ½-inch-wide strips
• 3 cups chopped onions
• 2 cups chopped celery
• 1 cup chopped dried apples
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh sage
• 8 cups store-bought dried corn bread stuffing mix or 8 cups coarse crumbs unsweetened homemade corn bread, dried in the oven
• Salt and freshly ground black pepper
• 2-3 tablespoons butter

INSTRUCTIONS:

1. Preheat the oven to 450°F.
2. Roast the chestnuts by cutting a deep cross in the flat side of each chestnut. Spread the chestnuts on a baking sheet and roast until the shells begin to open, about 15 minutes. Remove from the oven and let cool just until cool enough to handle. Use a sharp paring knife to remove the shells and as much inner skin as possible (the remaining inner skin should rub off easily after the chestnuts are boiled).
3. Bring the stock and chestnuts to a boil in a medium saucepan. Reduce the heat to a simmer, cover, and cook until the chestnuts are tender, about 20 minutes. Remove the chestnuts with a slotted spoon and remove any remaining skin. Coarsely chop the chestnuts and set aside. Strain the stock and reserve.
4. Fry the bacon in a large heavy skillet over medium heat, stirring, until lightly crisped. Remove with a slotted spoon, leaving the fat behind in the pan. Add the onions and celery, cover, and cook until soft, stirring from time to time, about 5 minutes. Add the dried apples, thyme, sage, and 1 cup of the reserved stock and cook for 1 to 2 minutes more. Remove from the heat.
5. Place the corn bread, bacon, and chestnuts in a large bowl, add the onion mixture and liquid, and stir until the stuffing is moist but not wet. It should easily mound when pressed into a large spoon. Add more stock if the stuffing is too dry. Season to taste with salt and pepper.
6. Preheat the oven to 350°F. Butter a 3- to 4-quart casserole.
7. Place the stuffing in the casserole and dot the surface with the remaining butter. Cover the casserole and bake for 20 minutes. Uncover and continue baking until the top browns lightly, 20 to 25 minutes. Spoon as much stuffing as you can into the tunnel created by the pork loins and serve the rest in a serving bowl.