Potato, Apple and Prune Stuffing

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Potato, Apple and Prune Stuffing Ingredients

2 c Tawny Port	1 Stick (1/2 cup) unsalted
1 1/2 c Pitted prunes (about 9	4 lg Celery ribs, chopped (about
Enough homemade-type white	2 sm Onions, chopped (about 2
3 lg Russet (baking) potatoes	2 tb Finely chopped fresh thyme
2 tb Olive oil	3/4 c Chopped fresh parsley leaves
2 Granny Smith apples

Instructions for Potato, Apple and Prune Stuffing

Preheat oven to 375 F. In a small saucepan bring Port with prunes to a boil and remove pan from heat. Cover mixture and macerate 1 hour. Drain prunes in a sieve set over a bowl, pressing on solids, and reserve Port for gravy and prunes for stuffing. In a shallow baking pan spread bread pieces in one layer and bake in middle of oven, stirring occasionally, until golden, 10 to 15 minutes. Transfer bread to a large bowl. Increase oven temperature to 425 F. Peel potatoes and cut into 1/2-inch cubes. In shallow baking pan toss potatoes with oil and roast in bottom third of oven, turning occasionally, until browned and crisp, about 20 minutes. Add potatoes to bread. Peel apples and cut into 1/2-inch pieces. In a large heavy skillet melt butter over moderate heat and cook celery, onions, thyme, and apples, stirring, until vegetables are softened, about 15 minutes. Remove skillet from heat and stir in reserved prunes, combining well. Stir vegetable mixture into bread mixture with parsley and salt and pepper to taste and cool completely. Stuffing may be made 1 day ahead and chilled, covered. To prevent bacterial growth, do not stuff turkey cavity ahead. Makes about 11 cups, enough to stuff a 12- to 14-pound turkey with extra to bake on the side. Recipe is from the November 1994 issue of Gourmet magazine. Posted to EAT-L Digest 5 November 96 Date: Wed, 6 Nov 1996 19:51:08 EST From: Felicia Pickering

Main Ingredient: PotatoCuisine: Uncategorized

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