Prune and Apple Stuffing recipe
information
Prune and apple goes surprisingly well as a stuffing for goose and duck, as we see in this recipe.
ingredients
20 prunes
juice and rind of half lemon
1 level tablespoon soft brown sugar
2 oz (50 g) cooked rice
2 large cooking (tart) apples, peeled, cored and roughly chopped
goose liver
1 stick celery, chopped
1/2 level teaspoon ground mace
salt and black pepper
1 beaten egg
juice and rind of half lemon
1 level tablespoon soft brown sugar
2 oz (50 g) cooked rice
2 large cooking (tart) apples, peeled, cored and roughly chopped
goose liver
1 stick celery, chopped
1/2 level teaspoon ground mace
salt and black pepper
1 beaten egg
method
1. Soak the prunes in cold water for 8 hours. Put them, with the water, lemon juice and sugar into a pan, bring to the boil and simmer for 20 minutes.
2. Set aside to cool, then remove the stones and quarter the prunes.
3. Mix the prunes with all the remaining ingredients, adding the egg last.
4. Stir in as much of the prune juice as the stuffing will absorb and pour the remainder into the bird before stuffing it.
2. Set aside to cool, then remove the stones and quarter the prunes.
3. Mix the prunes with all the remaining ingredients, adding the egg last.
4. Stir in as much of the prune juice as the stuffing will absorb and pour the remainder into the bird before stuffing it.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
