Apple Chestnut Stuffing

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. 1

   In a large skillet over high heat, melt butter until just golden brown.

2. 2

   Add the onions and sauté on high, stirring frequently, until browned, about 5 minutes.

3. 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. 4

   Add Calvados and 1 cup chicken stock, cook covered, on medium heat, about 10 minutes.

5. 5

   Add the apples and herbs and cook for a further 5 to 8 minutes or until apples are tender.

6. 6

   Cool to room temperature.

7. 7

   Preheat oven to 325 degrees F and butter a casserole dish.

8. 8

   Combine the bread, chestnuts, prunes and apple mixture in a large bowl. Season with salt and plenty of freshly ground pepper.

9. 9

   If mixture has absorbed all the liquid, add the remaining 1/2 cup of stock.

10. 10

    Transfer to a buttered casserole dish.

11. 11

    Bake covered, until lightly golden on top and hot throughout, 30 to 40 minutes.