Apple, prune and nut stuffing

Apple, prune and nut stuffing

By
From
Encyclopedia of Food and Cookery
Makes
Sufficient for a goose or large duckling

Ingredients

Quantity Ingredient
90g butter
1 onion, finely chopped
2 cooking apples, peeled, cored and finely diced
400g day-old bread, cubed
250g prunes, stoned and chopped
30g walnuts, chopped
80g pine nuts
30g parsley, chopped
1 teaspoon fresh sage, chopped
or pinch dried sage
freshly ground black pepper
salt

Method

  1. Melt butter in a heavy frying pan and sauté onion until soft and golden. Add apples to pan and cook for 3–4 minutes or until apple is soft.
  2. Meanwhile, lightly toast bread cubes in a preheated moderately slow oven (160°C) for 10 minutes or until crisp. Remove apples and onion with a slotted spoon and place in a bowl with prunes.
  3. In the same pan, lightly fry walnuts and pine nuts until golden. Combine nuts with the apple mixture and bread cubes, and fold through the parsley and sage. Season with salt and pepper, and use at once.
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