Chestnut and Apple Stuffing

Preheat oven to 325 degrees F.

Cook the bacon in a skillet over medium heat until crisp. With a slotted spoon, remove the bacon to a bowl. Pour all but 2 tablespoons of bacon fat from the skillet. Add the celery, scallions, and chestnuts and cook over medium heat until vegetables are softened, about 5 minutes.

Place bacon and sautéed vegetables in a bowl. Add the cider, egg yolks, and pepper. Mix. Add bread and toss until liquid is absorbed. Mix in the apples.

Place in a 9-x-13-inch baking pan or an ovenproof casserole and bake for 45 minutes.