Apple Chestnut Stuffing

Annacia's Note:

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.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 2 large onions , finely sliced
• 3 tablespoons butter (45 ml)
• ½ cup pitted quartered prune (125 ml)
• ¼ 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
• ¼ cup calvados (or brandy, 60 ml)
• 1 -1 ½ 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

Directions:

1. In a large skillet over high heat, melt butter until just golden brown.
2. Add the onions and sauté on high, stirring frequently, until browned, about 5 minutes.
3. 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.
4. Add Calvados and 1 cup chicken stock, cook covered, on medium heat, about 10 minutes.
5. Add the apples and herbs and cook for a further 5 to 8 minutes or until apples are tender.
6. Cool to room temperature.
7. Preheat oven to 325 degrees F and butter a casserole dish.
8. Combine the bread, chestnuts, prunes and apple mixture in a large bowl. Season with salt and plenty of freshly ground pepper.
9. If mixture has absorbed all the liquid, add the remaining 1/2 cup of stock.
10. Transfer to a buttered casserole dish.
11. Bake covered, until lightly golden on top and hot throughout, 30 to 40 minutes.