Apple Chestnut Stuffing Recipe

Name: Apple Chestnut Stuffing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Apple Chestnut Stuffing Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!