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Apple Chestnut Stuffing

Apple Chestnut Stuffing
Yields
8 servings

This is a great stuffing for turkey but would also go well with pork.

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ingredients

2
large onions, finely sliced
3
Tbsp butter (45 ml)
½
cup pitted, quartered prunes (125 ml)
¼
lb(s) chestnuts, roasted, peeled and chopped (112 g)
Challah bread (½ small loaf, day old), broken into bite sized bits
3
clove garlic, finely sliced
¼
cup calvados (or brandy) (60 ml)
1
to 1 ½ cup chicken stock (250 to 375 ml)
3
Spartan apples, cored, peel on, diced
1
Tbsp freshly chopped thyme (15 ml)
1
Tbsp freshly chopped sage (15 ml)
1
tsp freshly chopped rosemary (5 ml)
coarse salt and freshly cracked black pepper, to taste
butter, for casserole dish
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directions

Step 1

In a large skillet over high heat, melt butter until just golden brown. Add the onions and sauté on high, stirring frequently, until browned, about 5 minutes. Reduce heat to medium and sauté for a further 5 minutes until onions are very soft. Add the sliced garlic and sauté 2 more minutes. Add Calvados and 1 cup chicken stock. Cook covered, on medium heat, about 10 minutes. Add the apples and herbs and cook for a further 5 to 8 minutes or until apples are tender. Cool to room temperature.

Step 2

Preheat oven to 325 degrees F. Butter a casserole dish.

Step 3

Combine the bread, chestnuts, prunes and apple mixture in a large bowl. Season with salt and plenty of freshly ground pepper. If mixture has absorbed all the liquid, add the remaining 1/2 cup of stock.

Step 4

Transfer to a buttered casserole dish. Bake covered, until lightly golden on top and hot throughout, 30 to 40 minutes.

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