Apple and Prune Stuffing

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Preparation info

  • Enough for a

    10 pound

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 10 slices of white bread
  • 3 medium tart apples, cored and sliced
  • 2 medium onions, quartered
  • 3 celery ribs, chopped
  • Β½ cup melted butter
  • 2 teaspoons salt
  • ΒΌ teaspoon freshly ground black pepper
  • Β½ teaspoon dried thyme
  • Β½ teaspoon dried marjoram
  • 1 cup dried prunes, cooked, cooled and pitted


  1. Tear two slices of the bread and drop the pieces into the container of an electric blender. Cover and blend on high speed for six seconds. Empty into a bowl. Repeat with remaining bread.

  2. Place half of the apples, onions and celery in the blender. Fill the blender container with cold water to within one inch of the top; cover. Blend on high speed for four seconds. Drain, and empty the chopped ingredients into the crumbs. Repeat with remaining apples, onions and celery.

  3. Place the butter, seasonings and prunes in the blender. Cover and blend on high speed for fifteen seconds. Empty into the crumbs and mix lightly.

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