Prune and Apple Stuffing With Sausage and Chestnuts Recipe

Serves: 6 Save

Ingredients (16)

  • 6 ounces (170g) pitted prunes, chopped into 1/2-inch pieces
  • 1/2 cup (120ml) Amontillado sherry
  • 12 ounces (340g; about 1 loaf) high-quality white sandwich bread or soft Italian or French bread, cut into 1/2-inch dice
  • 4 tablespoons (55g) unsalted butter or 1/3 cup (70g) minced goose fat (see note)
  • 12 ounces (340g) sweet Italian sausage
  • 3 large onions, finely chopped
  • 3 ribs celery, finely chopped
  • 3 Granny Smith apples, peeled, cored, and cut into 1/4-inch chunks
  • 6 ounces (170g) cooked and peeled chestnuts, chopped (about 1 cup; 235ml)
  • 1/2 cup (120ml) homemade chicken stock or low-sodium chicken broth
  • 1 large egg
  • 2 tablespoons (30ml) minced fresh sage
  • Large pinch ground cloves
  • Large pinch grated nutmeg
  • Kosher salt
  • Freshly ground black pepper

Directions

Learn how to make this recipe at Serious Eats

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