“This is a great stuffing for turkey or chicken but would also go well with pork. From Christine Cushing Live. *NOTE*: time for roasting the chestnuts is not included. Have them ready when you start.”

Ingredients Nutrition

  • 2 large onions, finely sliced
  • 3 tablespoons butter (45 ml)
  • 12 cup pitted quartered prune (125 ml)
  • 14 lb chestnuts, roasted, peeled and chopped (112 g)
  • challah, broken into bite sized bits (1/2 small loaf, day old)
  • 3 garlic cloves, finely sliced
  • 14 cup calvados (or brandy, 60 ml)
  • 1 -1 12 cup chicken stock (250 to 375 ml)
  • 3 spartan apples, cored, peel on, diced
  • 1 tablespoon freshly chopped thyme (15 ml)
  • 1 tablespoon freshly chopped sage (15 ml)
  • 1 teaspoon 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.
  2. Add the onions and sauté on high, stirring frequently, until browned, about 5 minutes.
  3. Reduce heat to medium and sauté for a further 5 minutes until onions are very soft then add the sliced garlic and sauté 2 more minutes.
  4. Add Calvados and 1 cup chicken stock, cook covered, on medium heat, about 10 minutes.
  5. Add the apples and herbs and cook for a further 5 to 8 minutes or until apples are tender.
  6. Cool to room temperature.
  7. Preheat oven to 325 degrees F and butter a casserole dish.
  8. Combine the bread, chestnuts, prunes and apple mixture in a large bowl. Season with salt and plenty of freshly ground pepper.
  9. If mixture has absorbed all the liquid, add the remaining 1/2 cup of stock.
  10. Transfer to a buttered casserole dish.
  11. Bake covered, until lightly golden on top and hot throughout, 30 to 40 minutes.

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