Follow the recipe for roast turkey to cook the stuffing in the turkey cavity, or bake it separately as directed below. If you prefer to avoid peeling the chestnuts yourself, buy ones that have been cooked and peeled and are sold in jars or cans. You will need 1 1/4 cups.
- 2 cups chestnuts
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, plus more, softened, for baking dish
- 2 large onions, finely chopped
- 1 cup finely chopped celery
- 1/2 cup finely chopped shallots
- Coarse salt and freshly ground pepper
- 4 Gala apples, peeled, cored, and cut into 1/2-inch pieces
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1/4 cup finely chopped fresh sage
- 1 to 1 1/2 cups Turkey Stock or low-sodium store-bought chicken or vegetable broth
Cut a slit in each chestnut with scissors or a paring knife. Cook chestnuts in a pot of boiling water for 20 minutes, then drain in a colander. When cool enough to handle, peel off and discard shells and inner brown skins. Quarter each.
Preheat oven to 375 degrees. Crumble cornbread into a large bowl. Melt butter in a large skillet over medium heat. Cook chestnuts, stirring occasionally, until they begin to brown, about 8 minutes. With a slotted spoon, transfer chestnuts to bowl, reserving butter in pan.
Add onions, celery, and shallots to pan; season with salt. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Add apples and continue to cook, stirring occasionally, until apples are soft, about 5 minutes more. Transfer to bowl with cornbread mixture. Add parsley, sage, and enough stock to moisten mixture. Toss to combine and season with salt and pepper.
Transfer stuffing to a buttered 3-quart shallow baking dish. (Stuffing can be prepared to this point up to 1 day ahead; cover with plastic wrap and refrigerate. Return to room temperature and uncover before baking.) Bake until heated through and top is lightly browned, about 30 minutes. Serve hot.