If you’re searching for a side dish that brings together the comforting appeal of potatoes with the sweet, earthy notes of prunes, you’re in for a real treat! Prune and Potato Stuffing is the kind of recipe that surprises everyone at the table—rich, savory, and just a little bit unique. Whether you’re planning a holiday feast or simply want to shake up a classic family meal, this dish delivers cozy flavor in every bite, blending creamy potatoes, fragrant herbs, and sweet prunes into a stuffing you’ll crave year-round.
Ingredients You’ll Need
Simple, wholesome ingredients make all the difference in this Prune and Potato Stuffing. Each element has a role to play, from the creamy potatoes to the tender prunes, for a dish that’s both hearty and full of personality.
- Potatoes: The heart of the dish, providing a creamy, satisfying base that soaks up all the delicious flavors.
- Unsalted Butter: Adds richness and helps bring everything together while letting you control the saltiness.
- Onion: Brings a gentle sweetness and depth to the stuffing.
- Celery: Offers a subtle crunch and a classic stuffing flavor.
- Garlic: Infuses the whole dish with warm, aromatic undertones.
- Pitted Prunes: The star twist—chopped prunes lend a natural sweetness and a chewy texture that’s unforgettable.
- Chicken or Vegetable Broth: Moistens the stuffing and infuses it with savory flavor—vegetable broth keeps it vegetarian-friendly.
- Dried Thyme: Lends a gentle herbal note that pairs beautifully with potatoes and prunes.
- Dried Sage: Delivers classic stuffing flavor and aroma.
- Salt: Balances the sweetness of the prunes and brings out all the flavors.
- Black Pepper: Adds a little kick and rounds out the savoriness.
- Fresh Parsley: Sprinkled on top for a burst of color and freshness just before serving.
How to Make Prune and Potato Stuffing
Step 1: Boil and Mash the Potatoes
Start by bringing a large pot of salted water to a boil, then add your peeled, cubed potatoes. Let them bubble away until fork-tender, about 15 minutes. Drain them thoroughly, then mash with half the butter. You want them mostly smooth but still with a little texture—think rustic, not gluey!
Step 2: Sauté the Aromatics
While the potatoes are simmering, melt the rest of the butter in a large skillet over medium heat. Toss in the finely chopped onion, celery, and garlic. Cook, stirring often, until the veggies are soft and fragrant—about five minutes. This is where your kitchen will start to smell amazing.
Step 3: Add Prunes and Herbs
Next, stir in the chopped prunes, pouring in the broth and sprinkling in the thyme, sage, salt, and pepper. Let everything simmer together for a few minutes. The prunes will soak up the broth, and the herbs will infuse the mix with deep, savory notes.
Step 4: Combine and Bake
Fold the savory prune mixture into your mashed potatoes, making sure everything is evenly combined. Spread the stuffing into a greased baking dish, smoothing out the top. Bake at 350°F (175°C) for 25 to 30 minutes, until the top is golden and just a little bit crisp.
Step 5: Garnish and Serve
Once your Prune and Potato Stuffing is out of the oven, finish it off with a generous sprinkle of fresh parsley. The green pop looks lovely and adds a hint of brightness to the dish.
How to Serve Prune and Potato Stuffing
Garnishes
Fresh parsley is classic, but you can also add a sprinkle of toasted breadcrumbs or chopped nuts for extra crunch. A drizzle of browned butter over the top just before serving will take your Prune and Potato Stuffing to the next level.
Side Dishes
This stuffing is a dream alongside roast poultry or pork, but it’s equally delicious with vegetarian mains like mushroom wellington or a hearty lentil loaf. Pair it with a crisp green salad and some roasted seasonal veggies for a truly memorable spread.
Creative Ways to Present
Try scooping the stuffing into individual ramekins for a personal touch, or use it as a topping for stuffed squash or bell peppers. You can even shape leftovers into patties and pan-fry them for a delicious day-after treat.
Make Ahead and Storage
Storing Leftovers
Leftover Prune and Potato Stuffing keeps beautifully in the refrigerator. Simply transfer it to an airtight container and it’ll stay fresh for up to four days, making it perfect for meal prepping or enjoying throughout the week.
Freezing
If you want to get ahead or save some for later, let the stuffing cool completely, then wrap tightly and freeze for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the stuffing with foil and warm in a 350°F oven until heated through—about 20 minutes. For individual portions, the microwave works well too, but a quick broil at the end will help restore that irresistible crisp top.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes will add an extra layer of sweetness and a beautiful orange hue, making your Prune and Potato Stuffing even more vibrant and flavorful.
Is there a vegan version of this recipe?
Yes, just swap out the butter for a vegan alternative and use vegetable broth. The result is just as creamy and satisfying, and everyone can dig in.
Can I add other dried fruits or nuts?
Certainly! Dried apricots or cherries pair well with prunes, and toasted walnuts or pecans add a welcome crunch to the stuffing. Just fold them in with the prunes before baking.
How far ahead can I prepare Prune and Potato Stuffing?
You can assemble the entire dish up to a day in advance and refrigerate it before baking. Just bring it to room temperature and bake as directed when you’re ready to serve.
What’s the best way to make this stuffing extra crispy on top?
For an extra-crispy top, sprinkle with a little extra melted butter or olive oil before baking, or finish under the broiler for a couple of minutes. Keep an eye on it so it doesn’t burn!
Final Thoughts
Bringing a dish like Prune and Potato Stuffing to the table is a sure way to impress and delight. Its blend of creamy, savory, and sweet flavors is pure comfort, with just enough of a twist to keep things interesting. Give it a try and watch how quickly it becomes a new favorite in your home!
Print
Prune and Potato Stuffing Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
A comforting prune and potato stuffing that combines creamy mashed potatoes with sweet, tender prunes and savory herbs. This stuffing is perfect as a side dish for roast poultry or pork, offering a delightful balance of flavors and a hint of sweetness from the prunes.
Ingredients
Potato Base
- 2 pounds potatoes, peeled and cubed
- 4 tablespoons unsalted butter, divided
Vegetable Mixture
- 1 large onion, finely chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup pitted prunes, chopped
- 1/2 cup chicken or vegetable broth
Seasonings and Garnish
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Boil Potatoes: Place the peeled and cubed potatoes in a large pot of salted water. Boil until the potatoes are tender when pierced with a fork, approximately 15 minutes. Drain thoroughly.
- Mash Potatoes: Mash the hot potatoes with 2 tablespoons of unsalted butter until they reach a smooth yet slightly chunky consistency.
- Sauté Vegetables: In a skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the finely chopped onion, celery, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Prunes and Seasonings: Stir in the chopped prunes, broth, dried thyme, dried sage, salt, and black pepper. Allow the mixture to simmer gently for 3 minutes so the flavors can meld together.
- Combine Mixture: Fold the prune and vegetable mixture into the mashed potatoes, mixing until evenly combined.
- Bake Stuffing: Transfer the combined stuffing to a greased baking dish. Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes, until it is heated through and the top is slightly crisp.
- Garnish and Serve: Sprinkle chopped fresh parsley over the baked stuffing just before serving to add a fresh, vibrant touch.
Notes
- This stuffing pairs wonderfully as a side with roast poultry or pork.
- For extra texture and crunch, gently fold in toasted breadcrumbs or chopped nuts prior to baking.
- You can use either chicken or vegetable broth; for a vegetarian version, use vegetable broth.
- Make sure to monitor the baking time to avoid over-browning the top.
- Prepare the mashed potatoes a little chunky for a pleasing texture contrast.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Boiling, Sautéing, Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg
