Sheet Pan Stuffing with Chestnuts

6 tablespoons (¾ stick) unsalted butter

3 ribs celery, cut crosswise into ½-inch slices

7 ounces vacuum-packed shelled, roasted chestnuts, cut or broken into chunks

8 ounces challah bread (half a store-bought loaf), cut into 1-inch cubes and air-dried (see headnote)

One 8-inch square corn bread, cut into 1-inch cubes and dried (see headnote; we baked from a box of Jiffy brand Corn Muffin Mix)

2 teaspoons dried sage, crumbled between your fingers

1 tablespoon dried herbes de Provence

2 teaspoons sweet paprika

Kosher salt

Freshly ground black pepper

1 large Bartlett pear, cored and cut into 1-inch chunks (not peeled)

½ cup dried cranberries, some coarsely chopped

½ cup packed chopped curly parsley

1 ¾ cups vegetable broth, preferably no-salt-added, or more as needed

Extra-virgin olive oil, for drizzling

Directions at washingtonpost.com

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