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Prune, Pecan and Celery Stuffing with Calvados
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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.
This recipe was first published in Wed Jan 01 00:00:00 GMT 2003.