Apple and Prune Stuffing

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

2 large onions, finely sliced
3 Tbsp. butter (45 mL)
½ cup prunes, pitted and quartered (125 mL)
¼ lb chestnuts, roasted, peeled and chopped (112 g)
½ small loaf Challah bread, day old, broken into bite sized bits
3 cloves garlic, finely sliced
¼ cup Calvados or brandy (60 mL)
1-1½ cup chicken broth (250-375 mL)
3 Spartan apples, cored, peel on, diced
1 Tbsp. fresh thyme, chopped (15 mL)
1 Tbsp. fresh sage, chopped (15 mL)
1 tsp. fresh rosemary, chopped (5 mL)
sea salt
black pepper, freshly cracked
butter, for greasing

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 broth.  Cook covered, on medium heat, about 10 minutes.  Add the apples and herbs and cook for a further 5-8 minutes or until apples are tender.  Cool to room temperature.

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).  Butter a casserole dish.

Combine the bread, chestnuts, prunes and apple mixture in a large bowl.  Season with sea salt and plenty of freshly pepper, freshly cracked.  If mixture has absorbed all the liquid, add the remaining ½ cup of broth.

Transfer to a buttered casserole dish. 

Bake covered, until lightly golden on top and hot throughout, 30-40 minutes.