bacon, apple and thyme stuffing

Bacon, apple and chestnut stuffing: We may use cranberry or a different but, depending on what's left in dry storage. Base recipe: Makes 6 servings. 4 slices bacon(or similar with slab bacon), 2TB butter, 2 medium onions, diced, 2 diced celery ribs, 1 and half tsp thyme, fresh chop, 1/2tsp fresh sage or marjoram chop, 1/4tsp salt, 1/4tsp pepper, 5 cup day old brea cubed, 1 1/4 cooked and quartered chestnuts or substitute, 1 cup peeled diced golden delicious apple, 2TB chop parsley, 1 cup chicken or turkey stock if desired. In large skillet cook bacon$ removed bacon with slotted spoon and drain on towel. Pour off bacon fat, but do not wash. Add 1TB butter and heat. Add onion, celery, thyme, sage, salt and pepper. Stir until soft, about 25 minutes. Add bacon. Heat oven to 375 degrees. Add bread, nuts, apples and parsley to mix. Drizzle with sauce. Toss till combined and adjust seasoning. 13x9 greased tray or cooking vessel. Add mix and finally drizzled remaining melted butter on top. Cover with foil. Bake 40 minutes covered with foil. Uncover and bake till nicely browned and cooked through.