Apple, prune and parsley stuffing

    (1)
    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.

    HighSpeedMum

    Gloucestershire, England, UK
    9 people made this

    Ingredients
    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

    Method
    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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    (1)

    Reviews in English (1)

    2

    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

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