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Ingredients

• 2 lrg onions, finely sliced
• 3 Tbsp. butter (45 ml)
• 1/2 c. pitted, quartered prunes (125 ml)
• 1/4 lb chestnuts, roasted, peeled and minced (112 g)
•     Challah bread (1/2 small loaf, day old), broken into bite sized bits
• 3 clv garlic, finely sliced
• 1/4 c. calvados (or possibly brandy) (60 ml)
• 1 x 1/2 c. chicken stock (250 to 375 ml)
• 3 x Spartan apples, cored, peel on, diced
• 1 Tbsp. freshly minced thyme (15 ml)
• 1 Tbsp. freshly minced sage (15 ml)
• 1 tsp freshly minced rosemary (5 ml)
•     coarse salt and freshly cracked black pepper, to taste
•     butter, for casserole dish

Description

In A Large Skillet Over High Heat, Heat Butter Till Just Golden. Add In The Onions And Saute/fry On High, Stirring Frequently, Till Browned, About 5 Min. Reduce Heat To Medium And…

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