Prune, Leek and Walnut Stuffing

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 4-6 slices day-old bread, left out to dry
  • 2 or 3 celery stalks, trimmed and chopped
  • 2 leeks


Tear the bread into small pieces, with or without the crusts, as you prefer. Simmer the celery, leeks and spices in the milk for 5 minutes. Discard the spices, and strain the vegetables. You can keep the milk if you wish to make a cream gravy for the chicken.

Mix the bread, vegetables, walnuts, prunes, seasoning and lemon zest, and bind with the egg. Spoon into a greased ovenproof conta