Apple-Chestnut Stuffing


Serves 12 to 14

  • 2 cups chestnuts, 12 ounces in the shells, 8 ounces shelled
  • 1 loaf rustic Italian or French bread (about 1 pound)
  • 2 cups prunes, coarsely chopped (12 ounces)
  • 1 cup apple cider
  • 3 tablespoons unsalted butter, plus more for baking dish
  • 1 large red onion, finely chopped
  • 2 celery stalks, cut into 1/4-inch dice
  • 2 green apples, cored, cut into B-inch dice
  • 2 large eggs, lightly beaten
  • 1/2 cup heavy cream
  • 3 tablespoons freshly chopped sage
  • Coarse salt and freshly ground pepper


To Save Time On Thanksgiving, You Can Complete The First Three Steps And Chop The Onion And Celery The Day Before. If You Use Shelled Chestnuts, Chop, Then Proceed With Step 2.

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