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

Scale

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

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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