Prep 20 mins
Cook 30 mins
This is a great stuffing for turkey or chicken but would also go well with pork. From Christine Cushing Live. *NOTE*: time for roasting the chestnuts is not included. Have them ready when you start.
- 2 large onions, finely sliced
- 3 tablespoons butter (45 ml)
- 1⁄2 cup pitted quartered prune (125 ml)
- 1⁄4 lb chestnuts, roasted, peeled and chopped (112 g)
- challah, broken into bite sized bits (1/2 small loaf, day old)
- 3 garlic cloves, finely sliced
- 1⁄4 cup calvados (or brandy, 60 ml)
- 1 -1 1⁄2 cup chicken stock (250 to 375 ml)
- 3 spartan apples, cored, peel on, diced
- 1 tablespoon freshly chopped thyme (15 ml)
- 1 tablespoon freshly chopped sage (15 ml)
- 1 teaspoon freshly chopped rosemary (5 ml)
- coarse salt and freshly cracked black pepper, to taste
- butter, for casserole dish
- 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 then 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.
- Preheat oven to 325 degrees F and butter a casserole dish.
- 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.
- Transfer to a buttered casserole dish.
- Bake covered, until lightly golden on top and hot throughout, 30 to 40 minutes.
Other than leaving out the prunes (kids won't eat them), and using red delicious apples made this as written. This was a very nice delicious stuffing. Went well with my Apple Bean Bake, and the leftovers will make for dinner tomorow. (made the full batch). Thanks for a great recipe.