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1
Cook bacon in heavy large skillet over medium-high heat until brown and crisp.
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2
Using slotted spoon, transfer bacon to large bowl.
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3
Pour off all but 2 tablespoons drippings from skillet.
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4
Add onions and celery to drippings in skillet.
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5
Cover and cook over medium heat until vegetables are soft, stirring occasionally, about 12 minutes.
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6
Add vegetables to bacon; mix in apples, thyme, and sage, then chestnuts.
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7
(Can be made 1 day ahead.
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8
Cover and chill.
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9
Reheat to lukewarm before continuing.)
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10
Add corn bread stuffing mix to chestnut mixture.
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11
Mix in 1 3/4 cups broth.
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12
Drizzle with butter.
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13
Loosely fill main cavity and neck cavity of turkey with stuffing.
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14
Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing).
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15
Generously butter baking dish.
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16
Spoon remaining stuffing into prepared dish.
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17
Cover dish with buttered foil, buttered side down.
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18
Bake stuffing in dish alongside turkey or while turkey is resting until heated through, about 25 minutes.
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19
Uncover stuffing in dish.
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20
Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
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21
Preheat oven to 350F.
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22
Generously butter 13x9x2-inch glass baking dish.
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23
Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups).
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24
Transfer stuffing to prepared dish.
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25
Cover with buttered foil, buttered side down.
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26
Bake until heated through, about 40 minutes.
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27
Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
