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.
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.
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