Stuffing With Chestnuts, Bacon and Apples

Preheat oven to 375 degrees. Butter baking dish - 2 1/2 quart or 9 x 13 In a large saute pan over medium heat, cook the bacon, stirring as needed, until crisp and browned- 10 to 12 minutes. Transfer to a paper towel-lined plate. Discard all but 1 tbs of the fat in the pan. In the same pan over medium heat, warm the olive oil with the bacon fat. Add the onion, celery apples, salt and pepper, and sauté until soft and translucent, 10 to 12 minutes. Stir in the chestnuts and bacon. Transfer the mixture to a very large bowl, add the stuffing and stir until well combined. Stir in the stock 1/2 cup at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. Tast a crouton, it should be moist but not crunchy or mushy. You may not need all of the stock. Transfer the surfing to the prepared backing dish. Cover with a lid or sheet of buttered aluminum foil and bake for 20 minutes. Remove the lid or foil and continue baking until the top is golden brown and crisp, 25 to 35 minutes more. Let rest for 10 minutes before serving.