If you’re searching for a dish that perfectly balances sweet, savory, and herby flavors, look no further than this beautiful Prune and Potato Stuffing with Apples and Herbs Recipe. It’s a heartwarming combination where soft, floury potatoes meet the natural sweetness of prunes and apples, all elevated by fragrant herbs and rich goose fat. This recipe isn’t just stuffing; it’s a celebration of textures and tastes that will elevate any festive table or cozy family dinner. Trust me, once you make this, it will quickly become a beloved go-to stuffing that everyone asks for again and again.
Ingredients You’ll Need
The simplicity of these ingredients belies the incredible depth of flavor they create together. Each component plays a unique role, whether it’s lending softness, sweetness, a touch of acidity, or that irresistible golden crispiness on top. Gather these pantry and fresh items – you’ll see how well they complement each other.
- 250g large prunes: Soaked to soften, they add luscious sweetness and a chewy texture that contrasts beautifully with the potatoes.
- 400ml red wine or tawny port: Macerates the prunes, infusing them with a complex fruity richness.
- 150g white country bread, cut into 3cm cubes: Provides a wonderful base texture and soaks up flavors as it roasts.
- 1 teaspoon oregano leaves: Adds a subtle earthy note that enhances the overall stuffing profile.
- 650g floury potatoes, peeled and cut into 2.5cm cubes: Soft yet sturdy, they create the comforting foundation that balances the sweet and savory elements.
- 4 tablespoons goose fat: Essential for that mouthwatering roast flavor and crisp finish on both potatoes and bread.
- 2 bay leaves: Infuse a gentle aromatic warmth during roasting.
- 100g bacon lardons: Bring smoky, salty crispness to the mix.
- 2 onions, chopped: Add softness and natural sweetness when cooked down.
- 1 celery stick, trimmed and chopped: Offers a fresh, crunchy contrast to softer ingredients.
- 2 crisp apples, cored and cut into 2cm pieces: Inject bursts of tart juiciness that brighten the dish.
- ½ bunch parsley, any tougher stalks removed: Lends fresh herbaceous notes throughout.
- 1 tablespoon fresh thyme leaves: Anchors the stuffing with its fragrant depth.
- Finely grated zest and juice of 1 small lemon: Illuminates the flavors with citrusy brightness and a subtle tang.
- 150ml chicken stock: Adds moistness and savory depth during baking.
How to Make Prune and Potato Stuffing with Apples and Herbs Recipe
Step 1: Soak the Prunes
Start by placing the prunes in a saucepan with your chosen red wine or tawny port. Bring it all to a gentle simmer, then take the pan off the heat and let the prunes soak for at least 2 hours. This soaking step plumps up the prunes, softening them and allowing them to absorb those rich, fruity flavors.
Step 2: Prepare the Bread and Potatoes
While your prunes macerate, scatter those cubed bread pieces evenly in a roasting tin. Meanwhile, in another tin, spread the potatoes and dot them with goose fat. Season lightly with salt and pepper, and toss in the bay leaves for that subtle fragrance during roasting. These simple preparations lay the groundwork for a stuffing packed with texture and warmth.
Step 3: Roast Bread and Potatoes
Pop the bread into the oven first and roast for about 10 minutes until it’s nicely golden and crisp. Then stir the potatoes and continue roasting them for roughly 20 more minutes until they’re cooked through and have a gorgeous golden exterior. Don’t forget to remove the bay leaves once the potatoes are ready. This roasting process develops those layers of flavors that make this stuffing truly unforgettable.
Step 4: Cook the Bacon Lardons
While the potatoes finish roasting, warm the remaining goose fat in a frying pan on medium heat. Add your bacon lardons and cook them until they’re crisp and packed with smoky richness. These lardons bring that fabulous savory crunch that contrasts perfectly with the soft fruit and potatoes.
Step 5: Combine All Ingredients
In a large mixing bowl, bring everything together: roasted bread cubes, potatoes, prunes (after draining and removing stones), crispy lardons, chopped onions, celery, apples, parsley, fresh thyme leaves, lemon zest, and lemon juice. Season really well with salt and pepper to balance all the flavors. This step feels like magic as you see how all these vibrant ingredients harmonize beautifully.
Step 6: Bake the Stuffing
Spoon your well-combined stuffing mixture into an ovenproof dish. Pour the chicken stock over it to keep the dish moist during baking. Dot the top with extra goose fat and grind fresh black pepper generously over the surface. Pop it into a preheated oven at 160°C fan/gas 4 and bake for about 35 minutes or until the top is irresistibly crisp and golden. The result is a stunning, aromatic stuffing that holds its shape but breaks apart beautifully on the fork.
How to Serve Prune and Potato Stuffing with Apples and Herbs Recipe
Garnishes
To add a fresh, vibrant touch and make your presentation pop, sprinkle some finely chopped parsley or thyme leaves over your stuffed dish just before serving. A little lemon zest on top brightens the richness, making it all the more appetizing.
Side Dishes
This stuffing pairs wonderfully with classic roast meats like turkey, chicken, or pork, soaking up their savory juices. For a vegetarian pairing, serve alongside roasted root vegetables and a fresh green salad. The warm sweet and herb flavors in the stuffing complement almost any roast dinner.
Creative Ways to Present
For a festive twist, try serving this stuffing inside halved roasted apples or hollowed-out baked potatoes—both make charming, edible bowls. Alternatively, turn the mixture into patties and pan-fry for a crispy, handheld version. Your guests will love the novelty and the rustic flavors!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—which is unlikely given how delicious this is—store the stuffing in an airtight container in the fridge. It will keep fresh for up to three days, making a fantastic next-day side dish or quick lunch.
Freezing
This Prune and Potato Stuffing with Apples and Herbs Recipe freezes beautifully. Let it cool completely, then transfer to a freezer-safe container. You can freeze it for up to two months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in an oven at a moderate temperature (around 160°C fan) until warmed through and the top regains some of its crispness, usually 20-25 minutes. Microwaving works in a pinch but won’t keep that delightful golden crust.
FAQs
Can I use dried apricots instead of prunes?
Absolutely, dried apricots can be a lovely substitute, adding a slightly different fruity brightness that still complements the potatoes and herbs beautifully.
Is this recipe suitable for vegetarians?
To make this vegetarian, simply omit the bacon lardons and replace goose fat with butter or vegetable oil. It won’t have quite the same depth but will still be delicious and comforting.
What can I use instead of goose fat?
If you can’t get goose fat, unsalted butter is a great alternative. Olive oil can work too, though the rich flavor of goose fat contributes a special roast quality that’s hard to beat.
Can I prepare parts of this recipe ahead of time?
Yes, soaking the prunes and roasting the bread and potatoes ahead of time can save you some prep stress. Assemble and bake the stuffing just before serving for best results.
Is this stuffing gluten-free?
Not as is, since it contains white country bread. To make it gluten-free, use gluten-free bread cubes or substitute with more roasted potatoes or nuts for added texture.
Final Thoughts
This Prune and Potato Stuffing with Apples and Herbs Recipe is a true celebration of flavors and textures that feels both comforting and surprisingly fresh. It’s ideal for special occasions or any time you want to treat yourself and your loved ones to something truly special. Give it a go—you might just be starting a new family tradition!
Print
Prune and Potato Stuffing with Apples and Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Stuffing
- Method: Baking
- Cuisine: British
Description
This Prune and Potato Stuffing combines the sweet richness of prunes with tender roasted potatoes and crisp lardons, enhanced by aromatic herbs and a splash of wine. Perfectly roasted bread cubes and a gentle bake finish this flavorful stuffing, making it an ideal side for festive meals or hearty dinners.
Ingredients
Fruit and Liquids
- 250g large prunes (pruneaux d’Agen)
- 400ml red wine or tawny port
- Finely grated zest and juice of 1 small lemon
- 150ml chicken stock
Bread and Potatoes
- 150g white country bread, cut into 3cm cubes
- 650g floury potatoes, peeled and cut into 2.5cm cubes
- 4 tablespoons goose fat
- 2 bay leaves
Meat
- 100g bacon lardons
Vegetables and Herbs
- 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
- 1 teaspoon oregano leaves
Instructions
- Soak prunes: Place the prunes in a saucepan and cover with red wine or tawny port. Bring the liquid to a gentle simmer, then remove from heat and allow the prunes to macerate for 2 hours to absorb the flavors. Drain and carefully remove the stones from the prunes.
- Prepare bread and potatoes: Scatter the bread cubes evenly in a roasting tin. In a separate roasting tin, spread out the cubed potatoes, dot them with goose fat, season with salt and pepper, and add the bay leaves to infuse aroma during cooking.
- Roast bread and potatoes: Roast the bread cubes in the oven for 10 minutes or until golden. Stir the potatoes to ensure even cooking, then continue roasting for about 20 minutes or until they are cooked through and golden. Remove and discard the bay leaves afterward.
- Cook lardons: Warm the remaining goose fat in a frying pan over medium heat. Add the bacon lardons and cook them until they become crisp and browned, releasing savory flavors.
- Combine ingredients: In a large mixing bowl, gently combine the roasted bread, potatoes, drained prunes, crisp lardons, chopped onions, celery, apples, parsley, thyme, and the lemon zest and juice. Season the mixture well with salt and freshly ground black pepper.
- Bake stuffing: Transfer the combined stuffing mixture into an ovenproof dish. Pour over the chicken stock, dot the top with the remaining goose fat, and add a grind of black pepper. Bake in a preheated oven at 160°C fan/gas mark 4 for 35 minutes, or until the top is crisp and beautifully golden.
Notes
- Ensure to remove stones from the prunes after soaking to avoid any unpleasant surprises when eating.
- Roasting potatoes and bread separately helps achieve the perfect texture – crispy bread and fluffy potatoes.
- The use of goose fat adds a rich depth of flavor, but it can be substituted with butter or oil for a different dietary preference.
- This stuffing can be prepared a few hours in advance and baked just before serving.
- Leftovers can be stored in the fridge for up to 2 days and reheated thoroughly before consuming.
