Saturday, March 7, 2009

Apple, Prune and Nut Stuffing

Use for goose or large duckling.


3 ounces (90 g) butter
1 onion, finely chopped
2 cooking apples, peeled, cored and cut into small dice
4 cups day-old bread, cut into small cubes
1 cup chopped pitted prunes
1/4 cup chopped walnuts
1/2 cup pine nuts
1/2 cup chopped parsley
1 teaspoon chopped fresh sage or pinch of dried
Freshly ground pepper


1. Melt the butter in a heavy frying pan and saute the onion until soft and golden. Add the apples to the pan and cook for 3 to 4 minutes, until the apple is soft. Meanwhile, lightly toast the bread cubes in a moderately slow oven (325 degrees F/160 degrees C) for 10 minutes, or until crisp.
2. Remove the apples and onion with a slotted spoon and place in a bowl with the prunes. In the same pan, lightly fry the walnuts and pine nuts until golden. Combine the apple mixture, bread cubes and nuts and fold through the parsley and sage. Season to taste with salt and pepper, and use at once.

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