Apple, walnut and prune stuffing
55 min
Packed with flavour and texture, this stuffing is also low in fat and high in fibre and carbohydrate.
Norma MacMillan
8 people made this
Ingredients
Serves: 6
- 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
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.
Another Idea
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.
