• 1 24-ounce loaf stale or toasted white sandwich bread, diced, or 1 pound dried stuffing cubes

• 2 tablespoons olive oil

• 7 tablespoons butter

• 2 onions, diced

• ½ pound cremini or Portobello mushrooms, diced

• 1½ cups cooked chestnuts, coarsely chopped

• 2 cloves garlic, minced

• 3 sweet, firm apples, diced

• 6 stalks celery, diced

• 1 handful sage leaves (about 40), minced, or 1 tablespoon dried sage

• 10 sprigs fresh thyme leaves, or 1 tablespoon dried thyme

• 1 cup vegetable stock

• Kosher salt and black pepper