Apple Chestnut Stuffing

  • serves 8
Christine Cushing
Christine Cushing

This is a great stuffing for turkey but would also go well with pork.

62 Ratings
Directions for: Apple Chestnut Stuffing


2 large onions, finely sliced

3 Tbsp butter (45 ml)

½ cup pitted, quartered prunes (125 ml)

¼ lb(s) chestnuts, roasted, peeled and chopped (112 g)

Challah bread (1/2 small loaf, day old), broken into bite sized bits

3 clove garlic, finely sliced

¼ cup calvados (or brandy) (60 ml)

1 to 1 ½ cup chicken stock (250 to 375 ml)

3 Spartan apples, cored, peel on, diced

1 Tbsp freshly chopped thyme (15 ml)

1 Tbsp freshly chopped sage (15 ml)

1 tsp freshly chopped rosemary (5 ml)

coarse salt and freshly cracked black pepper, to taste

butter, for casserole dish


1. In a large skillet over high heat, melt butter until just golden brown. Add the onions and sauté on high, stirring frequently, until browned, about 5 minutes. Reduce heat to medium and sauté for a further 5 minutes until onions are very soft. Add the sliced garlic and sauté 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.

2. Preheat oven to 325 degrees F. Butter a casserole dish.

3. 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.

4. Transfer to a buttered casserole dish. Bake covered, until lightly golden on top and hot throughout, 30 to 40 minutes.

See more: Bake, Christmas, Side, North American, Rice/Grain, Saute, Nuts, Fruit

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