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
Scale
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.
