Chestnut stuffing



1 lb of chopped roasted chestnuts

2tbsp of butter

3 slices of bacon

2 cups chopped celery

2 chopped leeks

2 chopped apples

1/4 chopped parsley

4 cups of day old crusty Italian bread cut in 1/2 inch pieces

1 teaspoon of fresh thyme or 1/2 of dry thyme

salt and pepper to taste

1 1/2 cups of cream

Place the bread in a 350° oven to dry for 15 minutes. Cook bacon until crispy and set aside. Add two tablespoons of butter to remaining fat to cook leeks with  the celery until soft, about 10 minutes. Add apples, chestnuts, parsley and thyme to  cook for an extra 5 minutes.  Toss in bread,  chopped bacon and cream. Add salt and pepper and mix well to make sure bread soaks in the cream.  Place on a shallow baking dish and bake for 30 minutes at 350°.