Receta Apple Chestnut Stuffing
by Global Cookbook

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	Raciónes: 8

Ingredientes

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

In a large skillet over high heat, heat butter till just golden. Add in the onions and saute/fry on high, stirring frequently, till browned, about 5 min. Reduce heat to medium and saute/fry for a further 5 min till onions are very soft. Add in the sliced garlic and saute/fry 2 more min. Add in Calvados and 1 c. chicken stock. Cook covered, on medium heat, about 10 min. Add in the apples and herbs and cook for a further 5 to 8 min or possibly till apples are tender. Cold to room temperature.
Preheat oven to 325 degrees F. Butter a casserole dish.
Combine the bread, chestnuts, prunes and apple mix in a large bowl. Season with salt and plenty of freshly grnd pepper. If mix has absorbed all the liquid, add in the remaining 1/2 c. of stock.
Transfer to a buttered casserole dish. Bake covered, till lightly golden brown on top and warm throughout, 30 to 40 min.
This is a great stuffing for turkey but would also go well with pork.