If you’re looking for a stuffing recipe that truly steals the show, the Prune and Potato Stuffing with Bacon and Herbs Recipe is just the ticket. This delightful dish brings together the comforting earthiness of roasted potatoes, the rich sweetness of prunes, and the irresistible savoriness of crispy bacon lardons, all enhanced with fresh herbs and a gentle splash of lemon zest. It’s the perfect balance of flavors and textures that will have everyone asking for seconds, whether it’s served alongside a festive roast or as a hearty side any time of year.
Ingredients You’ll Need
These ingredients might look simple, but each one plays an essential role in building the layers of flavor and texture in this Prune and Potato Stuffing with Bacon and Herbs Recipe. From the lush sweetness of prunes soaked in red wine to the creamy bite of floury potatoes, every element is carefully selected to come together in perfect harmony.
- 250g large prunes: Provide natural sweetness and a juicy burst that contrasts beautifully with savory components.
- 400ml red wine or tawny port: Soaks the prunes to add depth and a subtle richness to the stuffing.
- 150g white country bread, cut into 3cm cubes: Adds a light, crispy texture after roasting and soaks up all the wonderful juices.
- 1 teaspoon oregano leaves: Brings a subtle earthy aroma that complements the herbs.
- 650g floury potatoes, peeled and chopped: The fluffy texture when roasted forms the sturdy base of this stuffing.
- 4 tablespoons goose fat: Imparts a silky, savory richness and helps crisp both bread and potatoes perfectly.
- 2 bay leaves: Infuse a gentle herbal fragrance during roasting.
- 100g bacon lardons: Crisply cooked for smoky savoriness and delightful pops of flavor.
- 2 onions, chopped: Bring sweetness and softness that enrich the overall mix.
- 1 celery stick, trimmed and chopped: Adds a subtle crunch and fresh green note.
- 2 crisp apples, cored and chopped: Contribute a fresh, tart sweetness balancing the richness.
- ½ bunch parsley, tough stalks removed: Brightens the dish with fresh herbaceousness.
- 1 tablespoon fresh thyme leaves: Offers a fragrant herb flavor that ties all ingredients together.
- Finely grated zest and juice of 1 small lemon: Adds a lively zing enhancing all the flavors.
- 150ml chicken stock: Helps keep the stuffing moist and delivers a comforting savory base.
How to Make Prune and Potato Stuffing with Bacon and Herbs Recipe
Step 1: Soak the Prunes
Begin by placing the prunes into a saucepan along with the red wine or tawny port. Bring this mixture gently to a simmer, then remove from the heat and allow the prunes to soak and macerate for around two hours. This step is crucial because it infuses the prunes with a lovely depth of flavor and plumps them up to add moist sweetness to the stuffing.
Step 2: Prepare Bread and Potatoes
While the prunes are soaking, scatter the bread cubes on a roasting tin to toast later. In another roasting tin, spread out the peeled and chopped floury potatoes. Dot these with goose fat, season well with salt and pepper, and add bay leaves. This combination ensures the potatoes roast to a golden, fluffy perfection with subtle herbal undertones.
Step 3: Roast Bread and Potatoes
Pop the bread cubes into the oven for about 10 minutes until they turn golden and crisp. Once the bread is toasted, turn your attention fully to the potatoes, roasting them for about 20 minutes until cooked through and beautifully golden, stirring occasionally. Remember to remove the bay leaves before the next step.
Step 4: Cook the Bacon Lardons
Warm the remaining goose fat in a frying pan over medium heat, then add the bacon lardons. Cook them until crisp and caramelized. This salty, smoky addition brings incredible flavor and texture, making this Prune and Potato Stuffing with Bacon and Herbs Recipe truly special.
Step 5: Combine Ingredients
Now comes the fun part—combining everything! In a large bowl, mix together the roasted bread cubes, golden potatoes, drained prunes (after removing the stones), crispy lardons, chopped onions, celery, apples, parsley, thyme leaves, along with the finely grated lemon zest and its juice. Season generously with salt and pepper, and gently fold all the ingredients to ensure every bite includes a bit of everything.
Step 6: Bake the Stuffing
Spoon your combined stuffing mixture into an ovenproof dish. Pour the chicken stock over it to keep things moist, add a few dots of goose fat on top, and finish with a grind of fresh black pepper. Bake it at 160°C fan or gas mark 4 for 35 minutes, until the top is mouthwateringly crisp and golden. This final baking melds the flavors and textures together perfectly.
How to Serve Prune and Potato Stuffing with Bacon and Herbs Recipe
Garnishes
To really make your Prune and Potato Stuffing with Bacon and Herbs Recipe pop at the table, sprinkle over some freshly chopped parsley or thyme just before serving. A little extra lemon zest can lift the dish, giving it a fresh aromatic zing that contrasts beautifully with the richness of the bacon and potatoes.
Side Dishes
This stuffing pairs wonderfully with classic roast meats such as turkey, chicken, or pork thanks to its lovely balance of sweet and savory notes. For a lighter option, serve alongside steamed green vegetables or a crisp salad to add contrast and freshness to your plate.
Creative Ways to Present
Looking for a show-stopping idea? Portion the stuffing into small ramekins or muffin tins for individual servings with crispy edges all around. You could also stuff it into roasted vegetables like bell peppers or mushrooms to create a stunning centerpiece that doubles as a conversation starter!
Make Ahead and Storage
Storing Leftovers
If you end up with any leftover Prune and Potato Stuffing with Bacon and Herbs Recipe, store it in an airtight container in the refrigerator for up to three days. This stuffing holds its flavor well, making it great for easy next-day meals.
Freezing
You can freeze the stuffing either before or after baking. To freeze unbaked, put it into a freezer-safe container and keep for up to two months. To freeze baked leftovers, let them cool thoroughly, then wrap tightly and store similarly. When you’re ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat the stuffing in a preheated oven at 180°C (350°F) for about 20 minutes or until piping hot and the top regains some crispness. You can also reheat individual portions in the microwave, but oven reheating helps retain the delicious texture much better.
FAQs
Can I use dried apricots instead of prunes?
Absolutely! Dried apricots will give a slightly different fruity sweetness but will still work wonderfully in this Prune and Potato Stuffing with Bacon and Herbs Recipe. Make sure to soak them just as you would the prunes to keep them plump and juicy.
What if I don’t have goose fat?
No worries! You can substitute with butter or olive oil. While it won’t have quite the same rich depth as goose fat, these fats will still help you achieve deliciously crisp roasted potatoes and bread.
Can this stuffing be made vegetarian?
Yes, simply omit the bacon lardons and replace chicken stock with vegetable stock. You can also roast the potatoes with butter or olive oil to maintain flavor and texture.
Is it possible to prepare this recipe in advance?
Definitely. You can prepare all components up to combining the stuffing mixture, then refrigerate it overnight. Bake fresh just before serving for best results.
How do I make the stuffing crispier on top?
For an extra-crispy crust, sprinkle some bread crumbs blended with a little melted butter over the top right before baking. Alternatively, baking uncovered allows moisture to escape and the top to brown beautifully.
Final Thoughts
The Prune and Potato Stuffing with Bacon and Herbs Recipe is a true celebration of comforting, layered flavors that will warm your heart and delight your taste buds. Don’t hesitate to make it your next go-to stuffing; once you try it, I promise it will become a beloved staple for festive tables and cozy dinners alike.
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Prune and Potato Stuffing with Bacon and Herbs Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
This Prune and Potato Stuffing recipe combines the sweetness of prunes and apples with the savory flavors of bacon lardons, herbs, and goose fat-roasted potatoes and bread. Perfectly baked until golden and crisp, this stuffing is a delightful side that brings a balance of textures and rich taste to your meal.
Ingredients
Fruit and Soaking Liquid
- 250g large prunes (pruneaux d’Agen)
- 400ml red wine or tawny port
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 and Vegetables
- 100g bacon lardons
- 2 onions, chopped
- 1 celery stick, trimmed and chopped
- 2 crisp apples, cored and cut into 2cm pieces
Herbs and Seasoning
- 1 teaspoon oregano leaves
- ½ bunch parsley, with any tougher stalks removed
- 1 tablespoon fresh thyme leaves
- Finely grated zest and juice of 1 small lemon
- Salt and pepper, to season
Additional Liquids
- 150ml chicken stock
Instructions
- Soak prunes: Place prunes in a saucepan with red wine or tawny port. Bring the mixture to a gentle simmer, then remove from heat and allow the prunes to macerate for 2 hours. After soaking, drain the prunes and remove the stones.
- Prepare bread and potatoes: Spread the bread cubes evenly in a roasting tin. In a separate roasting tin, scatter the peeled and cubed potatoes and dot them with goose fat. Season the potatoes with salt, pepper, and add the bay leaves.
- Roast bread and potatoes: Roast the bread cubes in the oven for 10 minutes until golden and crisp. Continue roasting the potatoes, stirring occasionally, until they are cooked through and golden brown, about 20 minutes. Remove and discard the bay leaves from the potatoes.
- Cook lardons: Warm the remaining goose fat in a frying pan over medium heat. Add the bacon lardons and cook them until they are crisp and browned.
- Combine ingredients: In a large bowl, combine the roasted bread cubes, potatoes, soaked prunes, cooked lardons, chopped onions, celery, apple pieces, parsley, thyme, and lemon zest and juice. Season generously with salt and freshly ground black pepper.
- Bake stuffing: Transfer the combined mixture into an ovenproof dish. Pour the chicken stock evenly over the stuffing, dot with additional goose fat, and grind fresh black pepper on top. Bake in a preheated oven at 160°C fan (gas mark 4) for 35 minutes or until the top is crisp and golden.
Notes
- Ensure prunes are fully drained and stones removed to avoid bitterness and choking hazards in the stuffing.
- Using goose fat adds a rich, traditional flavor, but it can be substituted with butter or another animal fat if unavailable.
- For a vegetarian version, omit the bacon lardons and replace chicken stock with vegetable stock.
- Roasting the bread and potatoes separately before combining helps maintain distinct textures in the stuffing.
- This stuffing pairs exceptionally well with roasted meats, especially poultry.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
