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
Scale
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.
