apple chestnut stuffing
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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.
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yield
8 serving(s)
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For apple chestnut stuffing
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2large onions, finely sliced
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3 Tbspbutter (45 ml)
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1/2 cpitted quartered prune (125 ml)
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1/4 lbchestnuts, roasted, peeled and chopped (112 g)
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challah, broken into bite sized bits (1/2 small loaf, day old)
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3garlic cloves, finely sliced
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1/4 ccalvados (or brandy, 60 ml)
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1 1/2 cchicken stock (250 to 375 ml)
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3spartan apples, cored, peel on, diced
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1 Tbspfreshly chopped thyme (15 ml)
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1 Tbspfreshly chopped sage (15 ml)
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1 tspfreshly chopped rosemary (5 ml)
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coarse salt and freshly cracked black pepper, to taste
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butter, for casserole dish
How To Make apple chestnut stuffing
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1In a large skillet over high heat, melt butter until just golden brown.
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2Add the onions and sauté on high, stirring frequently, until browned, about 5 minutes.
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3Reduce 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.
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4Add Calvados and 1 cup chicken stock, cook covered, on medium heat, about 10 minutes.
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5Add the apples and herbs and cook for a further 5 to 8 minutes or until apples are tender. Cool to room temperature.
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6Preheat oven to 325 degrees F and butter a casserole dish.
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7Combine the bread, chestnuts, prunes and apple mixture in a large bowl. Season with salt and plenty of freshly ground pepper.
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8If mixture has absorbed all the liquid, add the remaining 1/2 cup of stock.
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9Transfer to the buttered casserole dish.
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10Bake covered, until lightly golden on top and hot throughout, 30 to 40 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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