chestnut leek and prune stuffing


2 tbs. butter
2 tbs. olive oil
2 onions, chopped
2 leeks, washed and sliced
4 celery stalks, sliced
2 cups fresh or canned skinned chestnuts, chopped
6 slices serrano ham, chopped
3 cups whole wheat bread, chopped in 1 inch cubes, borders removed and
leaving bread out one day
1 ½ cups prunes, diced
½ cup fresh parsley, chopped
1 tsp thyme
1 cup chicken or turkey stock
Salt and pepper to taste

Pre-heat oven to 400°F.
Heat butter and oil in a large skillet on medium heat. Add onions, leeks, celery, and sauté for 4-5 minutes until soft. Add chestnuts and cook 2 more minutes. Then add bread, prunes, parsley, thyme, and 1 cup of stock. Stir and cook for 4-5 minutes until liquid has been absorbed. Add more liquid if you want a more moist consistency.
Transfer the mixture to a greased baking dish. Bake for 15-20 minutes, until the top has browned. Serve hot.