Yeast Flocculation in Holiday Apple Spice Ale

I brewed a holiday ale recently, I added honey to the boil, chopped apples to primary and 60 oz juice of apple, to the secondary ferementer. At first I pitched nottingham ale yeast on the wort initially and after 3 days of no activity I added 12 gram muntons dry ale yeast and the fermentation took off.

Now after a week in secondary I am not seeing much clearing at all. The top third of the fermenter is starting to clear a little, but the bottom part is still quite milky looking.

Do you think that I should leave this beer in secondary for a 1-2 months to allow the yeast to settle, I am hoping that it will settle eventually...or would bottle conditioning be my best bet for the yeast to settle?

Yeah I'd leave it for several months minimum. I would say it should eventually clear up. Might take a while though.