Chestnut, Prune and Armagnac Stuffing

Name: Chestnut, Prune and Armagnac Stuffing
Cuisine: British
Ingredients: Finely grated zest of 1 lemon; 2 tbsp finely chopped parsley; 1 tsp fresh thyme leaves, finely chopped; ¼ tsp freshly grated nutmeg; 1 small eating apple, Cox’s or similar, peeled, cored and finely diced; 1 small eating apple, Cox’s or similar, peeled, cored and finely diced; 75 g fresh breadcrumbs; 1 egg, lightly beaten; 2 tsp flaky sea salt; ½ tsp freshly ground black pepper; 1 stick of celery, finely diced; 1 medium onion, finely diced; 200 g peeled cooked chestnuts, roughly chopped; 500 g coarsely minced pork; 160 g d’Agen prunes, pitted and coarsely chopped; 15 g unsalted butter, plus a little more for greasing; 100 ml Armagnac

Preparation info

Serves
6-8
as an accompaniment

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

Chestnuts and armagnac-laden prunes combine beautifully in this rich and flavoursome stuffing, which works equally well for either goose, turkey or duck.

Ingredients

160 g d’Agen prunes, pitted and coarsely chopped
100 ml Armagnac
15

Europe
United Kingdom
Side dish

Method

Put the prunes in a bowl with the Armagnac. Leave to soak overnight, or for at least 4 hours.

Warm the butter in a frying pan over a medium-low heat. Add the onion and sauté, stirring, until soft and translucent, about 15 minutes. Add the celery and sauté for a further 5 minutes. Remove from the heat and cool.

In a large bowl, combine the drained prunes, cooled onion and celery,