Stuffing: Apple Chestnut Stuffing
Source of Recipe
fooddownunder.com
List of Ingredients
2 lrg onions, finely sliced
3 tbl butter (45 ml)
1/2 cup pitted, quartered prunes (125 ml)
1/4 lb chestnuts, roasted, peeled and chopped (112 g)
Challah bread (1/2 small loaf, day old), broken into bite sized bits
3 clv garlic, finely sliced
1/4 cup calvados (or brandy) (60 ml)
1 1/2 cup chicken stock (250 to 375 ml)
3 Spartan apples, cored, peel on, diced
1 tbl freshly chopped thyme (15 ml)
1 tbl freshly chopped sage (15 ml)
1 tsp freshly chopped rosemary (5 ml)
coarse salt and freshly cracked black pepper, to taste
butter, for casserole dishRecipe
* In a large skillet over high heat, melt butter until just golden brown. Add the onions and saute on high, stirring frequently, until browned, about 5 minutes. Reduce heat to medium and saute for a further 5 minutes until onions are very soft. Add the sliced garlic and saute 2 more minutes. Add Calvados and 1 cup chicken stock. Cook covered, on medium heat, about 10 minutes. Add the apples and herbs and cook for a further 5 to 8 minutes or until apples are tender. Cool to room temperature.
* Preheat oven to 325 degrees F. Butter a casserole dish.
* Combine the bread, chestnuts, prunes and apple mixture in a large bowl. Season with salt and plenty of freshly ground pepper. If mixture has absorbed all the liquid, add the remaining 1/2 cup of stock.
* Transfer to a buttered casserole dish. Bake covered, until lightly golden on top and hot throughout, 30 to 40 minutes.
* This is a great stuffing for turkey but would also go well with pork.
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