Apple and Prune Stuffing

Apples have been a popular accompaniment to roast goose for centuries and in this traditional Christmas stuffing they are married with prunes. Apple and Prune Stuffing can also be served with duck or with roast pork.


  •  12 large prunes
  • 1 oz. butter
  • 1 onion, finely chopped
  • 2 cooing apples, peeled, cored and chopped
  • 1 stick celery, finely chopped
  • 1 oz. cooked rice(optional)
  • 1 level dessertspoon finely chopped parsley
  • 1/4 teaspoon finely chopped rosemary
  • pinch of ground mace
  • rind and juice of half a lemon
  • 1-2 teaspoons brown sugar
  • salt and black pepper
  • a little beaten egg to bind

Directions for Apple and Prune Stuffing

     Soak the prunes overnight, if necessary. Next morning, remove the stones and chop roughly. Melt the butter in a saucepan and cook the onion until soft, then stir in the apple and celery and cook, stirring, for 2 minutes. Stir in the cooked rice, if used. Mix the herbs and mace together in a basin, then add the prunes, apple mixture, lemon rind and juice and brown sugar. Season, bind with a little beaten egg and spoon into the cavity of the goose. Some cooks like to add the goose liver to the stuffing. If this appeals, the liver should be fried in a little butter, chopped finely and added to the stuffing with the cooked rice.

Tags: apple, prune, recipes Christmas Recipes

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