Apple and Calvados stuffing recipe

Published June 28, 2010 8:29PM (EDT)


  • 1/3 cup of hazelnuts
  • 2 tablespoons butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 jalapeno chilies, seeds and membranes removed, minced
  • 3 tablespoons fresh thyme, stems removed
  • 1 1/2 apples, peeled, cored and diced
  • 1/3 cup Calvados (a French apple brandy, or Apple Jack (its American cousin)--or any brandy)
  • 1 egg
  • 6 cups (approx. 1/2 loaf) day-old multi-grain bread, crumbled into small pieces. If possible, spread slices out on a counter for a few hours to dry out
  • 1/4 teaspoon cinnamon
  • 1 cup Italian parsley (leaves only), chopped
  • 1 cup chicken stock
  • 1/2 teaspoon fresh ground black pepper


  1. In a preheated oven at 325 degrees, toast hazelnuts on a cookie sheet for 10 minutes. Let cool, then pinch off loose skins. Chop nuts coarsely.
  2. In a large saute pan over medium high heat, add butter and saute onions, garlic and chilies for 10 minutes, or until golden. Add thyme, apples and Calvados. Stir with a wooden spoon. After Calvados has heated up, flambe by lighting a match to it. Stand back and let flame burn itself out. (If necessary, extinguish flame by putting a lid on it.) Saute for 5 more minutes.
  3. In a small bowl, beat egg.
  4. In a large bowl add bread, beaten egg, cinnamon, Italian parsley, chicken stock, pepper and toasted hazelnuts. Toss thoroughly.
  5. Empty contents of saute pan into bowl and toss thoroughly with bread mixture.
  6. Stuff stuffing in turkey cavity and cook with bird. Bake any leftover stuffing in a baking dish for 30 minutes at 350 degrees.

Le Secret: The more character the bread has, the more character the stuffing will have.

The Adventure Club: Pour yourself a glass of Calvados while you prepare the stuffing. (Who cares if it's 11 a.m.? — it's a national holiday.)


By Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at

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