Ingredients:

5 tablespoons unsalted butter, plus more for greasing
1 large yellow onion, finely chopped
3 celery stalks, finely chopped
1 leek, finely chopped
1 tablespoon fresh sage leaves, finely chopped
1 tablespoon poultry seasoning, plus more as needed
1 cup chopped cooked, peeled chestnuts
1/4 cup dry sherry
1 1/2 loaves (about 1.25 lbs) good-quality artisan bread, such as French batard, levain, or sourdough, cut into cubes and toasted in the oven
Kosher salt, as needed
About 1 cup chicken stock, plus more as needed

Instructions:
Preheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.

In a large sauté pan, melt 4 tablespoons butter over medium-high heat. Add the onion, celery, and leek and sauté until tender and starting to brown, about 10 minutes. Add the sage leaves and poultry seasoning and cook until fragrant, about 1 minute. Scrape into a large bowl.

In the same pan, melt the remaining 1 tablespoon butter, add the chestnuts, and sauté for a few seconds. Add a splash of sherry. Scrape into the bowl. Add the bread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt or more poultry seasoning as needed. Douse with enough chicken stock to moisten the stuffing until it can be squeezed together into a ball.

Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.

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