Apple prune turkey stuffing
This has to be my favourite stuffing for the holidays. It’s a little more advanced than the average stuffing but the flavour is so robust. The chestnuts can take some time so you can always leave them out. At my house, there’s a riot if I don’t add them. This stuffing can go in the bird or even be baked in a casserole dish where it should be called a dressing.
This recipe yields enough for a young 15 pound turkey.
SERVES
1
Ingredients
- 2 large onions, finely sliced
- 3 tablespoons butter (45 millilitres)
- 1/2 cup pitted, quartered prunes (125 ml)
- 120 grams chestnuts, roasted, peeled and chopped
- 7 grain bread (1/2 small loaf, day old), broken into bite sized bits
- 3 cloves garlic, finely sliced
- 1/4 cup calvados (or brandy ) (60 millilitres)
- 1 cup chicken stock (250 millilitres)
- 3 apples, cored , peeled, diced
- 2 tablespoons freshly chopped thyme (30 millilitres)
- 1 teaspoon freshly chopped rosemary (5 millilitres)
- Salt and pepper to taste
Directions
- In a large skillet over high heat, melt butter until just golden.
- Add the onions and saute on high for about five minutes stirring frequently. Onions should be browned.
- Reduce heat to medium and saute for a further five minutes until onions are very soft.
- Add the sliced garlic and saute for two minutes.
- Add the apples, Calvados and the herbs and cook for about ten minutes on medium heat, stirring frequently.
- Add the chicken stock and remove from heat. Cool.
- Add the bread, chestnuts and the prunes and season with salt and plenty of freshly ground pepper.
Tip: Always cool your stuffing before putting it in the turkey. Never stuff a turkey overnight and then bake and always remove stuffing immediately before carving your bird.
