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    Prune, Pecan and Celery Stuffing with Calvados

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    Prune, Pecan and Celery Stuffing with Calvados

    This moist, fruity stuffing has hints of tartness and sweetness from the apples and prunes. It's perfect for rich or fatty meats, such as lamb, duck and goose. Cook in a baking tray and serve alongside the roast.

    • Preparation time: 25 minutes
    • Cooking time: 35 minutes
    • Total time: 1 hour 60 minutes

    Serves: 8


    • 50g butter
    • 1 large onion, finely chopped
    • 2 sticks celery, diced
    • 2 large cooking apples (about 650g in total), peeled and finely diced
    • 150g ready-to-eat French prunes, chopped
    • 100g toasted pecan nuts, roughly chopped
    • 3 tbsp calvados
    • Grating of fresh nutmeg
    • 50g fresh, coarse breadcrumbs
    • 10g flat leaf parsley, chopped
    • Salt and freshly ground black pepper


    1. Preheat the oven to 190°C/gas 5.
    2. Melt the butter in a frying pan over a medium heat and cook the onion for 3 minutes. Add the celery and cook for a further 5 minutes. Set aside to cool.
    3. Put the remaining ingredients in a large bowl and mix, then add the cooked onion and celery.
    4. Pack the mixture into a large baking dish and cook for 20 minutes, then cover with foil and cook for a further 15 minutes. This stops it colouring too much. Serve in slices.

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