Step 1: Heat Oven to 350
Step 2: Heat the olive oil and 3Tbsp. of the buttering a large, deep skillet o rDutch oven over medium-high heat. Add the onions and cook until they start brown, stirring often, about 10 minutes.
Step 3: Add the mushrooms, chestnuts, and garlic, and stir well. Lower the heat to medium and cook until the mushrooms have released their water and the vegetables are fragrant and dark, about 10 minutes. Add the apples, celery, and herbs. Season with salt and a few grinds of black pepper, and cook for another 5 minutes, until the apples have softened slightly.
Step 4: Place the diced bread in a large mixing bowl and add the cooked apple and vegetable mixture. Pour in the stock and stir to combine. Taste and season again with salt and pepper.
Step 5: Grease the sides and bottom of the skillet with 1 tablespoon of butter. Pack the stuffing into the skillet, then break the remaining 3 tablespoons butter into pieces and dot them over the top. Cover with parchment paper, and top with a lid or foil. Bake for 30 minutes, then remove the cover and place under the broiler for 5-10 minutes, or until the top of the stuffing is crisp and browned at the edges. Serve hot.
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|Serving Size: 1 Serving (241g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 66 (80%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 17.8mg||5 %|
|Sodium 547.5mg||19 %|
|Potassium 84.1mg||2 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 3.4g|
|Protein 0.5g||1 %|
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Calories per serving: 82
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