Roasted potatoes mix with apples, prunes, and savory herbs in a non-traditional bread stuffing. Use to stuff poultry, wild game, meat or seafood or bake as a side dish. The stuffing may be made a day in advance.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 1-1/2 cups (about 9 ounces) pitted prunes, chopped
- 3 large (about 2 pounds) russet potatoes, peeled and cut into 1/2-inch cubes
- 2 Tablespoons olive oil
- 4-1/2 cups white bread (about 7 slices), toasted and cut into 1/2-inch cubes
- 1 stick (1/2 cup or 8 Tablespoons) butter
- 2 Granny Smith apples
- 4 large celery ribs, chopped (about 1/2 cup)
- 2 small onions, chopped (about 2 cups)
- 3 Tablespoons finely chopped fresh thyme leaves
- 4 cups chopped fresh parsley leaves
- Salt and freshly ground pepper to taste
Preparation:
Cover prunes with boiling water. Let sit for 15 minutes. Drain through a fine strainer, gently pressing out any excess liquid. Set aside.
Preheat oven to 425 degrees F. Line a roasting pan with nonstick foil.
Toss potatoes with olive oil to coat. Place in prepared pan and roast for 20 minutes, turning occasionally, until browned. Let cool slightly, then add potatoes to a large bowl along with the toasted bread cubes.
Peel apples and cut into 1/2-inch chunks. Melt butter in a heavy skillet over medium heat. Gently saute apples, celery, onions, and thyme until softened, stirring often, about 15 minutes.
Add sauteed apples and vegetables to the potatoes and bread, along with prunes and parsley. Sprinkle with salt and pepper to taste. Toss to thoroughly combine.
The stuffing may be cooled, covered, and refrigerated up to 1 day in advance.
Use to stuff poultry, wild game, meat or seafood. The stuffing may also be baked at 375 F for 40 minutes, covered, to serve as a side dish.
Yield: about 10 servings
Preheat oven to 425 degrees F. Line a roasting pan with nonstick foil.
Toss potatoes with olive oil to coat. Place in prepared pan and roast for 20 minutes, turning occasionally, until browned. Let cool slightly, then add potatoes to a large bowl along with the toasted bread cubes.
Peel apples and cut into 1/2-inch chunks. Melt butter in a heavy skillet over medium heat. Gently saute apples, celery, onions, and thyme until softened, stirring often, about 15 minutes.
Add sauteed apples and vegetables to the potatoes and bread, along with prunes and parsley. Sprinkle with salt and pepper to taste. Toss to thoroughly combine.
The stuffing may be cooled, covered, and refrigerated up to 1 day in advance.
Use to stuff poultry, wild game, meat or seafood. The stuffing may also be baked at 375 F for 40 minutes, covered, to serve as a side dish.
Yield: about 10 servings
