Real Recipes From Real Home Cooks ®

apple chestnut stuffing

Recipe Photo
No Image
review
Private Recipe by
Annacia *
Moose Jaw, SK

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.

yield 8 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For apple chestnut stuffing

  • 2
    large onions, finely sliced
  • 3 Tbsp
    butter (45 ml)
  • 1/2 c
    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 c
    calvados (or brandy, 60 ml)
  • 1 1/2 c
    chicken stock (250 to 375 ml)
  • 3
    spartan apples, cored, peel on, diced
  • 1 Tbsp
    freshly chopped thyme (15 ml)
  • 1 Tbsp
    freshly chopped sage (15 ml)
  • 1 tsp
    freshly chopped rosemary (5 ml)
  • coarse salt and freshly cracked black pepper, to taste
  • butter, for casserole dish

How To Make apple chestnut stuffing

  • 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. Cool to room temperature.
  • 6
    Preheat oven to 325 degrees F and butter a casserole dish.
  • 7
    Combine the bread, chestnuts, prunes and apple mixture in a large bowl. Season with salt and plenty of freshly ground pepper.
  • 8
    If mixture has absorbed all the liquid, add the remaining 1/2 cup of stock.
  • 9
    Transfer to the buttered casserole dish.
  • 10
    Bake covered, until lightly golden on top and hot throughout, 30 to 40 minutes.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT