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
Scale
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
