TOTAL TIME: 1¼ hours SERVES: 8

Cut 1 stale (roughly 8-by-5-inch) loaf rye bread and 1 stale (roughly 8-by-5-inch) loaf sourdough bread into ¾-inch-thick slices and remove crusts.

Tear bread into 1-inch cubes (you should have about 7 cups).

Spread bread over two baking sheets and bake, tossing halfway through, until lightly toasted, about 5 minutes.

In a large skillet, melt 4 tablespoons butter over medium-high heat.

Add 4 teaspoons caraway seeds and toast until fragrant, about 2 minutes.

Add 5 cloves garlic, minced, 5 cups diced celery, 2 onions, diced, ½ cup dried cranberries, 2 cups chopped ready-cooked and peeled chestnuts, and 2 teaspoons salt.

Cook, stirring often, until celery is soft and onions are golden, about 12 minutes.

Transfer to a large bowl and add 1 cup chopped flat-leaf parsley, toasted bread and 1-2 cups chicken stock. (If stuffing a bird, you will need 1 cup. If baking stuffing separately, you will need 2.)

Melt 1 tablespoon butter and drizzle over stuffing.

Transfer stuffing to a roasting pan or gratin dish and cover with foil.

Heat oven to 375 degrees and bake 30 minutes.

Remove foil and bake until stuffing is lightly browned on top, 10 minutes more. Alternatively, add stuffing to cavity of 1 turkey or 2 chickens and roast with bird. Use a thermometer to make sure stuffing reaches 165 degrees before serving.

Serve hot.