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1
Preheat the oven to 350F.
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2
Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of the chestnut almost all the way around the circumference of the nut.
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3
Transfer to a chestnut pan or rimmed baking pan.
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4
Roast in the oven until the chestnuts are tender, about 35 minutes.
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5
Turn the oven off.
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6
Leaving the pan with the chestnuts in the oven, remove several at a time.
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7
Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot.
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8
Remove and discard the shells and inner skin; coarsely chop, and set aside.
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9
Remove crusts from the bread, and set aside.
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10
Cut the bread into 1-inch cubes.
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11
Place in a single layer on two baking sheets, and toast in the oven until dry, 5 to 7 minutes.
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12
Set aside to cool.
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13
Place the reserved crusts in the bowl of a food processor, and pulse until coarse crumbs are formed.
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14
Place the prunes and apple cider in a small saucepan, and bring to a boil over medium-high heat.
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15
Reduce to a simmer, and cook until all liquid has been absorbed, 20 to 25 minutes.
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16
Set aside.
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17
Melt the butter in a large skillet over medium heat, and add the chestnuts, red onion, half the celery, and half the apples.
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18
Cook until onion is translucent, about 7 minutes.
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19
Set aside to cool.
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20
In a large bowl, combine the bread cubes and crumbs, prune mixture, chestnut mixture, remaining celery, apples, eggs, heavy cream, and sage.
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21
Stir to combine.
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22
The juices from the brine will season the stuffing; stir before serving.
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23
The stuffing can be baked in turkey until its temperature reaches 165F.
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24
Excess stuffing can be seasoned with salt and pepper and baked in a buttered baking dish, covered, at 350F for 30 minutes and then uncovered for an additional 10 minutes.
