Apple Chestnut Stuffing - cooking recipe

Ingredients

2 large onions, finely sliced
3 tablespoons butter (45 ml)
1/2 cup pitted quartered prune (125 ml)
1/4 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
1/4 cup calvados (or brandy, 60 ml)
1 - 1 1/2 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

Preparation

In a large skillet over high heat, melt butter until just golden brown.
Add the onions and saute on high, stirring frequently, until browned, about 5 minutes.
Reduce heat to medium and saute for a further 5 minutes until onions are very soft then add the sliced garlic and saute 2 more minutes.
Add Calvados and 1 cup chicken stock, cook covered, on medium heat, about 10 minutes.
Add the apples and herbs and cook for a further 5 to 8 minutes or until apples are tender.
Cool to room temperature.
Preheat oven to 325 degrees F and butter a casserole dish.
Combine the bread, chestnuts, prunes and apple mixture in a large bowl. Season with salt and plenty of freshly ground pepper.
If mixture has absorbed all the liquid, add the remaining 1/2 cup of stock.
Transfer to a buttered casserole dish.
Bake covered, until lightly golden on top and hot throughout, 30 to 40 minutes.