Apple, prune and parsley stuffing

    1 hour

    A very tasty fruity stuffing for turkey, goose or chicken. Would work for roast pork too. Make stuffing the day before to allow the flavours to develop.


    Gloucestershire, England, UK
    15 people made this

    Serves: 12 

    • 1 onion, finely chopped
    • 4 apples, peeled, cored and chopped
    • 8 slices thick country bread - crusts off and crumbled
    • 113g butter, melted
    • 3 sticks celery
    • 12 prunes, pitted and chopped
    • 1 1/2 teaspoons salt
    • 85g parsley, finely chopped
    • 1 teaspoon sage, chopped
    • 1 pinch ground mace
    • 1 pinch ground nutmeg
    • 1 pinch ground cloves

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Thoroughly mix all ingredients together in a bowl, cover and chill overnight.
    2. Use to stuff neck and body of bird.
    3. Alternatively spoon into a buttered dish, cover with foil and bake at 180 C / Gas 4 or in the Roasting Oven of an AGA for 30 minutes.

    Use for leftovers

    Once cooked it can be served cold in slices later.

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    Reviews in English (1)


    Made this without the onion as one daughter is allium intolerant and also used wheat and gluten free bread and dairy free spread instead of butter for the vegans. A little brandy was also added to the mix. Everyone enjoyed it, even one or two fussy eaters. It was moist and fruity and I will definitely make it again.  -  30 Dec 2013