Apple Chestnut Stuffing
Ingredients
- 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) ⓘ
Instructions
- In a large skillet over high heat, melt butter until just golden brown.
- Add the onions and saute on high, stirring frequently, until browned, about 5 minutes.
- Reduce heat to medium and saute for a further 5 minutes until onions are very soft then add the sliced garlic and saute 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.
Nutrition & Diet Analysis (per serving)
602
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).