Holiday Stuffing with Chestnuts, Apples and Cranberries

We’ve never been a sausage stuffing family.  I personally don’t like a heavy hearty stuffing when the entire holiday meal could be heavy and hearty.  This stuffing is more like my great grandmother used to make and what I grew up with.  I changed it a bit and use Brioche (Challah) bread, added fennel, dried cranberries, apples and a few shots of Calvados.  I also took out the yearly ritual of roasting and peeling fresh chestnuts.  I use a jarred version  “Marrons Entiers” from Williams & Sonoma.  Having said all that, if I had not already spent a small fortune on the W&S jar I would have gone back to roasting them myself…I do love the aroma of chestnuts roasting in an electric oven… This year was the first time I noticed a similar (and less pricey…go figure) version at Publix our local Supermarket.  (Note to self:  remember what you just wrote for next year!).

Chestnut, Apple and Cranberry Stuffing - perfect for turkey or pork

2 large onions, finely minced

10 large celery ribs, finely minced (about 1-16oz bag)

1 fennel bulb, finely minced

1 14.8oz jar of prepared chestnuts, finely chopped (about 30 fresh)

½-cup dried cranberries

2 apples, peeled cored and cut into 1 inch cubes

4 tablespoons Bell’s seasoning (see note below)

3 tablespoons Calvados (optional)

2 loaves Brioche bread

2 16oz loaves of Brioche or Challis bread

2 eggs, beaten (possibly a 3^rd)

1-cup chicken stock or water

Canola oil

Heat a few tablespoons of canola oil in a large skillet.  Add onion, celery and fennel Sprinkle with Bell’s seasoning.   Cook until aromatic and onion softens.  Add cranberries and apples and Calvados.  Stir often and continue cooking until apples soften and mixture dries and begins to stick (not burn).  Can be prepared 2 days ahead.  Cool to room temperature and refrigerate. 

Preheat oven to 250°F.  Cut or tear bread into bit size pieces (1 inch cubes) set out on a baking sheet and dry in oven for ½ hour.  Can be done 1 day ahead. 

Mix the onion mixture and bread together in a large bowl (I start with a large spoon but end up using my hands) pour eggs over and continue to mix.  The stuffing mixture should be moist.  If necessary add third egg or stock to moisten.

If stuffing a turkey, do this right before you are roasting it.  Same if you are using it with pork.  Follow the usual stuffing rules for meat and poultry.  Do not stuff raw meat or poultry the day before.

 If you are going to cook the stuffing separately, butter a large oven proof  dish, add stuffing, cover with foil and cook at 350 for 35-40 minutes.  Take the foil off for the last 10 to brown top. 

It’s All Delicious Notes:  Bell’s Seasoning comes in 1oz boxes.  Sometimes it is not widely available.  It’s a blend of rosemary, oregano, sage, ginger, marjoram, thyme and pepper – all finely ground

Enough for a 15-20lb turkey or large pork crown roast with extra on the side.