Apple Chestnut Stuffing Recipe

• 2 lrg onions, finely sliced
• 3 Tbsp. butter (45 ml)
• 1/2 c. pitted, quartered prunes (125 ml)
• 1/4 lb chestnuts, roasted, peeled and minced (112 g) Challah bread (1/2 small loaf, day old), broken into bite sized bits
• 3 clv garlic, finely sliced
• 1/4 c. calvados (or possibly brandy) (60 ml)
• 1 x 1/2 c. chicken stock (250 to 375 ml)
• 3 x Spartan apples, cored, peel on, diced
• 1 Tbsp. freshly minced thyme (15 ml)
• 1 Tbsp. freshly minced sage (15 ml)
• 1 tsp freshly minced rosemary (5 ml) coarse salt and freshly cracked black pepper, to taste butter, for casserole dish

1. In a large skillet over high heat, heat butter till just golden.
2. Add in the onions and saute/fry on high, stirring frequently, till browned, about 5 min.
3. Reduce heat to medium and saute/fry for a further 5 min till onions are very soft.
4. Add in the sliced garlic and saute/fry 2 more min.
5. Add in Calvados and 1 c. chicken stock.
6. Cook covered, on medium heat, about 10 min.
7. Add in the apples and herbs and cook for a further 5 to 8 min or possibly till apples are tender.
8. Cold to room temperature.
9. Preheat oven to 325 degrees F. Butter a casserole dish.
10. Combine the bread, chestnuts, prunes and apple mix in a large bowl.
11. Season with salt and plenty of freshly grnd pepper.
12. If mix has absorbed all the liquid, add in the remaining 1/2 c. of stock.
13. Transfer to a buttered casserole dish.
14. Bake covered, till lightly golden brown on top and warm throughout, 30 to 40 min.
15. This is a great stuffing for turkey but would also go well with pork.

onions, butter, chestnuts, garlic, calvados, chicken, spartan apples, thyme, sage, rosemary

Taken from cookeatshare.com/recipes/apple-chestnut-stuffing-66514 (may not work)