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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. 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) |
1 teaspoon freshly chopped rosemary (5 ml) |
coarse salt and freshly cracked black pepper, to taste |
butter, for casserole dish |
Directions:
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.
6. Cool to room temperature.
7. Preheat oven to 325 degrees F and butter a casserole dish.
8. Combine the bread, chestnuts, prunes and apple mixture in a large bowl. Season with salt and plenty of freshly ground pepper.
9. If mixture has absorbed all the liquid, add the remaining 1/2 cup of stock.
10. Transfer to a buttered casserole dish.
11. Bake covered, until lightly golden on top and hot throughout, 30 to 40 minutes.
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