Prune and Potato Stuffing

Introduction

When it comes to holiday feasts or cozy family dinners, stuffing often takes center stage. This Prune and Potato Stuffing is a delightful twist on traditional stuffing, combining the sweetness of prunes with the heartiness of potatoes. I first made this recipe for a family gathering, and it was a hit! The savory and sweet elements meld together beautifully, creating a dish that’s not only satisfying but also brings a touch of elegance to the table. My family loved how the prunes added a unique flavor that complemented the richness of the bacon and goose fat. It quickly became a staple in our holiday repertoire!

Ingredients

• 250g large prunes (pruneaux d’Agen)
• 400ml red wine or tawny port
• 150g white country bread, cut into 3cm cubes
• 1 teaspoon oregano leaves
• 650g floury potatoes, peeled and cut into 2.5cm cubes
• 4 tablespoons goose fat
• 2 bay leaves
• 100g bacon lardons
• 2 onions, chopped
• 1 celery stick, trimmed and chopped
• 2 crisp apples, cored and cut into 2cm pieces
• ½ bunch parsley, any tougher stalks removed
• 1 tablespoon fresh thyme leaves
• Finely grated zest and juice of 1 small lemon
• 150ml chicken stock

Instructions

1. Soak the Prunes: Place the prunes in a saucepan with red wine or tawny port. Bring to a simmer, then remove from heat and let them macerate for 2 hours. After soaking, drain the prunes and remove the stones.
2. Prepare the Bread and Potatoes: Scatter the bread cubes in a roasting tin. In a separate tin, scatter the potato cubes and dot them with goose fat. Season both with salt and pepper. Add bay leaves to the potato tin.
3. Roast the Bread and Potatoes: Roast the bread for 10 minutes, or until golden. Stir the potatoes and continue roasting for an additional 20 minutes, or until they are cooked through and golden. Remove the bay leaves from the potatoes.
4. Cook the Lardons: In a frying pan, warm the remaining goose fat over medium heat. Add the bacon lardons and cook until crispy.
5. Combine Ingredients: In a large bowl, mix together the roasted bread, potatoes, prunes, cooked lardons, chopped onions, celery, apples, parsley, thyme, lemon zest, and lemon juice. Season with salt and pepper to taste.
6. Bake the Stuffing: Spoon the stuffing mixture into an ovenproof dish. Pour the chicken stock over the stuffing, dot with goose fat, and grind over black pepper. Bake in a preheated oven at 160°C (fan/gas 4) for 35 minutes, or until the top is crisp and golden.

Nutrition Facts

• Servings: 6
• Calories per serving: 320
• Sugar: 10g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 25mg

Preparation Time

• Total Time: 2 hours 30 minutes (including soaking time)
• Hands-on Time: 50 minutes

How to Serve

• As a Side Dish: This stuffing pairs wonderfully with roasted meats such as turkey, chicken, or pork.
• With Gravy: Serve it alongside a rich gravy for added flavor.
• As a Main Dish: It can also stand alone as a hearty vegetarian main, especially with a side of seasonal vegetables.

Additional Tips

1. Choose Quality Prunes: Opt for high-quality prunes like pruneaux d’Agen for the best flavor and texture.
2. Experiment with Herbs: Feel free to add other herbs like rosemary or sage for extra depth of flavor.
3. Make Ahead: You can prepare the stuffing a day in advance and store it in the fridge. Bake it just before serving.
4. Adjust the Ingredients: If you prefer, substitute apples with pears or use different types of bread for varied flavors.
5. Ensure Even Cooking: Make sure the bread and potatoes are cut into uniform sizes for even cooking.

Recipe Variations

• Vegetarian Option: Omit the bacon lardons and use vegetable stock instead of chicken stock for a vegetarian-friendly version.
• Nutty Addition: Add toasted walnuts or pecans for extra crunch and flavor.
• Fruit Twist: Incorporate dried apricots or figs along with prunes for a delightful medley of dried fruits.

Serving Suggestions

• Pair with Roasted Meats: This stuffing is ideal with roasted chicken or duck.
• Accompany with Greens: Serve with sautéed green beans or a mixed salad for a balanced meal.
• Enjoy with Wine: Complement your meal with a glass of red wine, especially if you used it in the recipe!

Freezing and Storage

• Freezing: You can freeze the uncooked stuffing for up to 2 months. Thaw in the fridge overnight before baking.
• Storage: Store leftover cooked stuffing in an airtight container in the fridge for up to 3 days. Reheat in the oven until heated through.

FAQ Section

1. Can I use dried fruit other than prunes?
   Yes, feel free to substitute prunes with other dried fruits like apricots or figs.
2. What kind of bread is best for stuffing?
   White country bread is recommended for its texture, but you can also use sourdough or whole grain.
3. Can I make this stuffing in advance?
   Yes, you can prepare it a day ahead and store it in the fridge. Bake it before serving.
4. Is this recipe gluten-free?
   To make it gluten-free, use gluten-free bread and ensure the other ingredients are certified gluten-free.
5. What can I use instead of goose fat?
   You can substitute goose fat with butter or olive oil.
6. Can I add nuts to this stuffing?
   Yes, adding toasted nuts like walnuts or pecans can enhance the flavor and texture.
7. Is this stuffing suitable for freezing?
   Yes, you can freeze the uncooked stuffing for later use. Just thaw and bake when ready.
8. What’s the best way to reheat leftover stuffing?
   Reheat in the oven at a low temperature until warmed through.
9. How can I make this stuffing more savory?
   Add more herbs or sautéed mushrooms for a deeper flavor.
10. Can I bake this stuffing inside a turkey?
    Yes, you can stuff this mixture into a turkey, but ensure it reaches a safe internal temperature.

Conclusion

This Prune and Potato Stuffing is more than just a side dish; it’s a celebration of flavors and textures that elevates any meal. The combination of sweet prunes, crispy bacon, and savory herbs creates a stuffing that’s both comforting and gourmet. Whether you’re preparing for a holiday feast or a cozy family dinner, this stuffing is sure to impress your guests and leave everyone asking for seconds. Enjoy this delightful recipe, and watch as it becomes a cherished addition to your culinary repertoire!

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