If you are looking for a dish that brings together a beautiful melody of sweet, savory, and comforting flavors, you absolutely must try this Prune and Potato Stuffing Recipe. It’s a heartwarming blend of tender roasted potatoes, juicy prunes steeped in red wine, crispy bacon lardons, and fragrant herbs that come together to make a stuffing unlike any other. This recipe not only elevates traditional stuffing with a delightful sweetness and depth but also delivers a satisfying texture thanks to the roasted bread cubes and the creamy bite of floury potatoes. Whether you’re preparing a festive feast or a cozy family dinner, this dish will quickly become a much-loved favorite everyone asks to share.
Ingredients You’ll Need
The magic of this Prune and Potato Stuffing Recipe lies in the simplicity and quality of its ingredients. Each item contributes something special, from the rich goose fat that adds indulgence, to the vibrant parsley and thyme that brighten the mix. These ingredients are straightforward yet essential to achieving the perfect blend of flavors and textures.
- 250g large prunes (pruneaux d’Agen): These bring natural sweetness and a luscious chew to balance the savory elements.
- 400ml red wine or tawny port: Used to macerate prunes, infusing them with deep, fruity complexity.
- 150g white country bread, cut into 3cm cubes: Roasted until golden, they provide a crispy contrast to the soft potatoes.
- 1 teaspoon oregano leaves: Adds an earthy herbal note that complements the prunes beautifully.
- 650g floury potatoes, peeled and cut into 2.5cm cubes: The starchy texture is perfect for roasting to fluffy, golden perfection.
- 4 tablespoons goose fat: Imparts a rich, silky flavor and helps achieve that glorious roasting color and crispness.
- 2 bay leaves: Infuse a subtle aromatic background during roasting.
- 100g bacon lardons: Crisped to add smoky, salty bites throughout the stuffing.
- 2 onions, chopped: Provide sweetness and depth once softened.
- 1 celery stick, trimmed and chopped: Adds gentle crunch and fresh aroma.
- 2 crisp apples, cored and cut into 2cm pieces: Offer a bright, juicy contrast and slight tartness.
- ½ bunch parsley, any tougher stalks removed: Freshens and lifts the entire dish with its vibrant green flavor.
- 1 tablespoon fresh thyme leaves: A fragrant herb that pairs wonderfully with both fruit and meat flavors.
- Finely grated zest and juice of 1 small lemon: Adds essential brightness and zing.
- 150ml chicken stock: Keeps the stuffing moist while baking and adds savory richness.
How to Make Prune and Potato Stuffing Recipe
Step 1: Soak the Prunes
Start by placing your prunes in a saucepan with the red wine or tawny port. Bring the mixture to a gentle simmer and then remove it from heat. Let the prunes macerate in this flavorful liquid for about two hours to plump up and soak in all that boozy goodness. Drain them well and carefully remove any stones to avoid any surprises later.
Step 2: Prepare Bread and Potatoes for Roasting
Scatter the bread cubes evenly in a roasting tin—it’s important they have room so they crisp up beautifully. In a separate tin, place your diced potatoes, then dot them generously with goose fat, season with salt and pepper, and tuck in the bay leaves for slow, infusing aroma.
Step 3: Roast Bread and Potatoes
Pop the bread into the oven for 10 minutes until it turns a wonderful golden color and becomes delightfully crunchy. After that, stir the potatoes and continue roasting them for around 20 minutes until they’re cooked through, beautifully golden, and irresistibly roasted. Remove the bay leaves once done to keep the flavor from becoming overpowering.
Step 4: Cook the Lardons
Warm the remaining goose fat in a frying pan over medium heat and add the bacon lardons. Cook them slowly until they reach crispy, caramelized perfection. These little bursts of smoky flavor are game-changers in this recipe!
Step 5: Combine All Ingredients
In a large bowl, bring together your roasted bread, tender potatoes, succulent prunes, crispy lardons, chopped onions, celery, apple pieces, parsley, fresh thyme leaves, and the lemon zest and juice. Season with salt and freshly ground black pepper to bring everything to life in perfect harmony.
Step 6: Bake the Stuffing
Transfer this vibrant mixture to an ovenproof dish. Pour over the chicken stock to keep it moist and dot the top with a little more goose fat for that irresistible golden crust. Grind over some fresh black pepper and bake at 160°C fan/gas 4 for 35 minutes or until the top is crisp, bubbling, and golden brown. This final step melds all the flavors and textures into a beautiful celebration of comfort food.
How to Serve Prune and Potato Stuffing Recipe
Garnishes
A sprinkle of extra chopped parsley right before serving adds a burst of fresh color and herbal brightness that wakes up the dish. For a little extra indulgence, some toasted nuts like walnuts or pecans could provide crunch and a nutty note that elevates each bite.
Side Dishes
This stuffing pairs beautifully with roasted meats such as turkey or pork, as well as with hearty roasted vegetables. A side of caramelized carrots or sautéed Brussels sprouts with a hint of garlic makes a perfect complement, balancing the sweet and savory flavors.
Creative Ways to Present
For a festive gathering, serve the stuffing in individual ramekins with a small sprig of thyme on top for a charming touch. Alternatively, stuff it inside a hollowed-out roast chicken or pork loin for a stunning centerpiece that surprises and delights your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Prune and Potato Stuffing Recipe leftovers to an airtight container and store in the refrigerator for up to three days. The flavors actually tend to deepen overnight, making second-day servings even tastier.
Freezing
You can freeze the stuffing after baking by placing it in a freezer-safe container. It keeps well for up to two months. Just be sure to thaw it fully in the refrigerator before reheating to maintain the best texture and flavor.
Reheating
Reheat the stuffing in a moderate oven at around 160°C until warmed through and crisped up on top again, about 20-25 minutes. This way, you’ll bring back that delightful contrast between creamy interior and crunchy crust every time.
FAQs
Can I use dried apricots instead of prunes?
Yes, dried apricots can be a great substitute if you prefer a lighter, slightly tangier sweetness. Just soak them in the wine or port similarly to the prunes for a couple of hours to soften.
Is there a vegetarian alternative for goose fat?
Absolutely! You can replace goose fat with a good-quality olive oil or a plant-based butter alternative. While it won’t have that rich animal flavor, it will still help the bread and potatoes roast beautifully.
Can this stuffing recipe be made gluten-free?
To make it gluten-free, use gluten-free bread cubes instead of traditional country bread. Make sure all other ingredients, such as stock, are also gluten-free for a safe and delicious version.
What type of potatoes work best here?
The recipe calls for floury potatoes because they roast up fluffy and tender on the inside while getting lovely and golden on the outside. Varieties like Russets or Maris Piper are your best bets.
Can I prepare this recipe in advance and bake later?
Yes! You can prepare the entire mixture up until baking and store it in the fridge overnight. Just take it out about 30 minutes before baking, then follow the baking instructions for best results.
Final Thoughts
This Prune and Potato Stuffing Recipe is truly one of those dishes that feels like a warm hug for your taste buds. It balances sweet and savory with effortless elegance, making it perfect for special occasions or simply when you want to treat yourself. Don’t hesitate to give it a try—you might just find your new favorite way to enjoy stuffing!
Print
Prune and Potato Stuffing Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Stuffing
- Method: Baking
- Cuisine: British
Description
A flavorful and hearty prune and potato stuffing that combines sweet prunes soaked in red wine, tender roasted potatoes, crispy bacon lardons, and a blend of fresh herbs and fruits, perfect as a delicious side dish for festive meals.
Ingredients
Prune Soak
- 250g large prunes (pruneaux d’Agen)
- 400ml red wine or tawny port
Bread and Potatoes
- 150g white country bread, cut into 3cm cubes
- 650g floury potatoes, peeled and cut into 2.5cm cubes
- 4 tablespoons goose fat (divided)
- 2 bay leaves
Other Ingredients
- 100g bacon lardons
- 2 onions, chopped
- 1 celery stick, trimmed and chopped
- 2 crisp apples, cored and cut into 2cm pieces
- ½ bunch parsley, stalks removed
- 1 tablespoon fresh thyme leaves
- Finely grated zest and juice of 1 small lemon
- 150ml chicken stock
- Salt and pepper, to taste
Instructions
- Soak prunes: Place the prunes in a saucepan and pour over the red wine or tawny port. Bring the mixture to a gentle simmer, then remove from heat and let the prunes macerate for 2 hours. After soaking, drain the prunes and carefully remove any stones.
- Prepare bread and potatoes: Scatter the bread cubes evenly in a roasting tin. In a separate roasting tin, arrange the cubed potatoes and dot with 2 tablespoons of the goose fat. Season with salt and pepper, and add the bay leaves to the potato tin.
- Roast bread and potatoes: Roast the bread cubes in a preheated oven for 10 minutes, or until golden brown. Stir occasionally for even toasting. Then, roast the potatoes for about 20 minutes until they are cooked through and golden. Remove the bay leaves from the potatoes once done.
- Cook lardons: Heat the remaining 2 tablespoons of goose fat in a frying pan over medium heat. Add the bacon lardons and cook until they are crisp and browned, rendering their fat.
- Combine ingredients: In a large mixing bowl, gently combine the roasted bread cubes, roasted potatoes, soaked prunes, crispy lardons, chopped onions, celery, apple pieces, parsley, thyme leaves, lemon zest, and lemon juice. Season the mixture with salt and freshly ground black pepper to taste.
- Bake stuffing: Transfer the combined stuffing mixture into an ovenproof dish. Pour the chicken stock evenly over the mixture, dot the top with remaining goose fat, and grind black pepper over it. Bake in a preheated oven at 160°C fan (gas mark 4) for 35 minutes, or until the top is crisp and golden brown.
Notes
- Soaking the prunes in wine or port adds a rich, fruity sweetness that complements the savory ingredients.
- Using goose fat enhances the flavor and gives the potatoes a beautifully crisp texture.
- Removing the bay leaves before mixing avoids any bitter taste in the stuffing.
- This stuffing can be prepared a few hours in advance and baked just before serving.
- For a vegetarian version, omit the bacon lardons and use vegetable stock instead of chicken stock and substitute the goose fat with olive oil or butter.
