Ingredients for Apple Chestnut Stuffing
- 1 large onion, chopped
- 4 tablespoons butter
- 1/2 cup pitted prunes
- 1 cup cooked chestnuts
- 6 cups cubed day-old bread
- 2 cloves garlic, minced
- 2 tablespoons Calvados (apple brandy)
- 1 1/2 cups chicken stock
- 2 medium apples, peeled, cored, and diced
- 1 tablespoon fresh thyme leaves
- Sage
- Rosemary
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
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How to Make Apple Chestnut Stuffing
- Melt 4 tablespoons of butter in a large skillet over high heat until golden brown.
- Add 1 large onion, chopped, and sauté on high, stirring frequently, until browned (about 5 minutes).
- Reduce heat to medium. Sauté for another 5 minutes until onions are very soft. Add 2 cloves garlic, minced, and sauté for 2 more minutes.
- Add 2 tablespoons Calvados (apple brandy) and 1 cup chicken stock. Cover and simmer on medium heat for 10 minutes.
- Add 2 medium apples, peeled, cored, and diced, and 1 tablespoon fresh thyme leaves. Cook for 5-8 minutes, or until apples are tender.
- Let the apple mixture cool completely to room temperature.
- Preheat oven to 325°F (160°C). Butter a 9x13 inch casserole dish.
- In a large bowl, combine 6 cups cubed day-old bread, 1 cup cooked chestnuts, ½ cup pitted prunes, and the cooled apple mixture.
- Season generously with salt and freshly ground black pepper.
- If the mixture seems dry, add the remaining ½ cup of chicken stock.
- Transfer the stuffing to the buttered casserole dish.
- Bake, covered, for 30-40 minutes, or until lightly golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
46g
Fat
14g
Carbs
8g
