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1
Preheat the oven to 300 degrees.
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2
Score the chestnuts and place them on a baking sheet in the oven for approximately 20 minutes, or until they have opened and the tough outer shells have loosened.
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3
Then peel the chestnuts, being careful to remove the fuzzy inner membrane.
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4
If they are difficult to peel, return them to the oven for 5 to 10 minutes.
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5
When all the chestnuts are peeled, blanch them in a small pan of boiling water for 5 to 10 minutes, or until they start to soften.
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6
Drain immediately.
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7
Place the apricots and raisins in separate bowls and cover them with boiling water.
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8
Set aside for at least 20 minutes.
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9
Over low heat, gently saute the minced onions and garlic in 2 tablespoons of olive oil until they are soft and just starting to change color; this will take about 25 minutes.
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10
Place the onions and garlic in a mixing bowl.
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11
Add another tablespoon of olive oil to the pan along with the chopped apples.
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12
Turn the heat up to medium and stir continuously.
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13
When the apples brown along the edges and start to soften, transfer them to the bowl with the onions and garlic.
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14
Chop the chestnuts coarsely and add them to the bowl.
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15
Drain the apricots and cut them into bite-sized pieces.
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16
Then drain the raisins and put them and the apricots in the bowl.
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17
Add the celery, croutons, orange rind, parsley, thyme and pepper.
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18
Pour in half of the turkey stock, mix, then stir in the remaining stock.
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19
Taste and season with salt and more pepper or thyme if desired.
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20
Set aside until you are ready to stuff the turkey.
