About this recipe:Packed with flavour and texture, this stuffing is also low in fat and high in fibre and carbohydrate.
100g (3 1/2 oz) pitted Agen prunes
3 tbsp of port or fresh orange juice
1 small dessert apple, cored and finely chopped
2 shallots, finely chopped
1 tablespoon coarsely chopped walnuts
75g (2 1/2 oz) fresh granary breadcrumbs
1 or 2 tbsp fresh thyme leaves
1 egg, beaten
salt and pepper
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Method Prep:15min › Cook:40min › Ready in:55min
Snip the prunes into small chunks using scissors. Place in a small saucepan and add the port or orange juice. Set over a low heat and bring almost to the boil, by which time the prunes will have absorbed the liquid and become plump. Spoon into a mixing bowl.
Add the apple and shallots and stir. Add the walnuts, breadcrumbs, thyme, egg and seasoning, and mix thoroughly.
Stuff into the neck end of a chicken or turkey, shaping any leftover stuffing into walnut-sized balls to cook separately. If you have made stuffing balls, arrange them on a lightly oiled baking tray and put into the oven for the last 20 minutes of the bird's cooking time.
Alternatively, put all of the stuffing into a lightly greased ovenproof dish, about 17.5 cm (7 in) in diameter, spreading it out evenly and packing it down. Bake in a preheated oven at 200°C (400°F, gas mark 6) for 40 minutes.
Instead of prunes, soak chopped ready-to-eat dried apricots in Armagnac and mix with almonds in place of walnuts, and 2 celery sticks, finely chopped, instead of apple. Season with 1 tsp ground cinnamon and 1/2 tsp freshly grated nutmeg.