Apple Chestnut Stuffing

Recipe by Annacia
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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    large onions, finely sliced
  • 3
    tablespoons butter (45 ml)
  • 12
    cup pitted quartered prune (125 ml)
  • 14
    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
  • 14
    cup calvados (or brandy, 60 ml)
  • 1 - 1 12
    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
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DIRECTIONS

  • 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.
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