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.
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
- Thoroughly mix all ingredients together in a bowl, cover and chill overnight.
- Use to stuff neck and body of bird.
- 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 & ratings
Average global rating:
(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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