Apple Chestnut Stuffing Recipe

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Apple Chestnut Stuffing

Annacia *


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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20 Min
30 Min


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)
garlic cloves, finely sliced
1/4 c
calvados (or brandy, 60 ml)
1 1/2 c
chicken stock (250 to 375 ml)
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


1In a large skillet over high heat, melt butter until just golden brown.
2Add the onions and sauté on high, stirring frequently, until browned, about 5 minutes.
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.
4Add Calvados and 1 cup chicken stock, cook covered, on medium heat, about 10 minutes.
5Add the apples and herbs and cook for a further 5 to 8 minutes or until apples are tender.

Cool to room temperature.
6Preheat oven to 325 degrees F and butter a casserole dish.
7Combine the bread, chestnuts, prunes and apple mixture in a large bowl.

Season with salt and plenty of freshly ground pepper.
8If mixture has absorbed all the liquid, add the remaining 1/2 cup of stock.
9Transfer to the buttered casserole dish.
10Bake covered, until lightly golden on top and hot throughout, 30 to 40 minutes.

About this Recipe

Main Ingredient: Bread
Regional Style: English
Dietary Needs: Vegetarian, Soy Free