Prune and Potato Stuffing Recipe
If you’re craving a side dish that’s comforting, a little unexpected, and incredibly flavorful, then Prune and Potato Stuffing is about to become your new favorite. This recipe takes the classic creamy, fluffy texture of mashed potatoes, folds in sweet pops of prune, aromatic herbs, and a buttery finish, and then bakes it all until golden and irresistible. Whether you’re hosting a holiday feast or looking for a cozy addition to a weeknight meal, this stuffing brings together the best of sweet and savory in every bite. Trust me, the combination is pure magic and always gets rave reviews at my table.
Ingredients You’ll Need
Every ingredient in this Prune and Potato Stuffing plays a starring role, bringing its own character and flavor to the dish. Simple pantry staples come together to create something truly special — it’s all about the magic that happens when these ingredients mingle!
- Yukon Gold potatoes: Their creamy texture and buttery flavor make the base of this stuffing extra luscious.
- Olive oil: Adds a subtle richness and helps soften the vegetables without overpowering the flavor.
- Onion: Brings a gentle sweetness and depth of flavor that’s essential for any great stuffing.
- Celery: Lends a lovely crunch and freshness, balancing out the soft ingredients.
- Garlic: Just a hint wakes up all the other flavors and adds a cozy aroma.
- Dried thyme: Earthy and woodsy, thyme is the backbone of that signature stuffing taste.
- Dried sage: Sage pairs beautifully with potatoes and adds a classic, comforting flavor.
- Salt: Essential for bringing out all the flavors in the dish — season generously but taste as you go!
- Black pepper: Adds a gentle kick and rounds out the savory notes.
- Pitted prunes: The secret ingredient! Their natural sweetness and soft texture make each bite special.
- Fresh parsley: Brightens everything up and adds a pop of color right at the end.
- Vegetable or chicken broth: Keeps the stuffing moist and infuses it with extra savoriness.
- Unsalted butter: Melts into the potatoes for a rich, satisfying finish.
How to Make Prune and Potato Stuffing
Step 1: Boil and Mash the Potatoes
Start by peeling and cubing your Yukon Gold potatoes, then drop them into a pot of salted water. Boil until they’re fork-tender, which usually takes about 12 to 15 minutes. Once drained, give them a light mash — you want some texture left for the stuffing, so don’t worry about making them perfectly smooth. Set them aside while you prepare the rest of the ingredients.
Step 2: Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Toss in the chopped onion and diced celery, sautéing until they’re soft and fragrant, about five minutes. This step sets the foundation for the stuffing’s savory flavor. Add the minced garlic, dried thyme, sage, salt, and pepper, cooking for just a minute more to bring out their aromas.
Step 3: Add the Prunes
Stir in the chopped prunes and let them cook with the aromatics for two to three minutes. The prunes will soften and their sweetness will start to infuse the mixture, creating delicious little bursts of flavor throughout your Prune and Potato Stuffing.
Step 4: Combine Everything
Now, transfer the sautéed vegetable and prune mixture to your pot of mashed potatoes. Add the fresh parsley, a splash of broth, and the butter. Stir everything together until evenly mixed. The broth loosens the potatoes just enough, while the butter brings it all together in one creamy, dreamy bite.
Step 5: Bake Until Golden
Spoon the stuffing into a greased baking dish and spread it out evenly. Slide it into a preheated oven at 350°F (175°C) and bake for 20 to 25 minutes. You’re looking for a stuffing that’s piping hot and lightly golden on top. Serve warm and watch it disappear fast!
How to Serve Prune and Potato Stuffing
Garnishes
For a beautiful finishing touch, sprinkle a handful of extra chopped parsley or even a little fresh thyme over your Prune and Potato Stuffing before serving. A light drizzle of olive oil or a few toasted walnuts or pecans can add an extra pop of flavor, color, and crunch — perfect for making your dish sparkle on the table.
Side Dishes
This stuffing pairs wonderfully with classic roasted turkey, chicken, or even pork, making it a natural fit for holiday spreads. It also holds its own alongside vegetarian mains like stuffed squash or mushroom roasts. For a lighter meal, serve it with a crisp green salad and roasted root vegetables.
Creative Ways to Present
You can scoop the Prune and Potato Stuffing into individual ramekins for a dinner party, or mound it into hollowed-out baked apples for a fun twist. Leftovers are fantastic as a filling for stuffed peppers, or even crisped up in a skillet for breakfast with a runny egg on top!
Make Ahead and Storage
Storing Leftovers
Leftover Prune and Potato Stuffing keeps beautifully in the fridge for up to three days. Let it cool to room temperature, then transfer to an airtight container. When you’re ready to enjoy it again, you’ll find the flavors have only deepened and mellowed.
Freezing
If you want to get ahead on your holiday prep, this stuffing can be frozen! Let it cool completely, then wrap tightly or store in a freezer-safe container. It will keep well for up to two months. Thaw overnight in the fridge before reheating so it keeps its lovely texture.
Reheating
To reheat, simply transfer the stuffing to a baking dish, cover with foil, and warm in a 350°F (175°C) oven for about 20 minutes. You can add a splash of broth if it seems dry. For smaller portions, a quick zap in the microwave works just fine, too.
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon Golds are prized for their creamy texture, you can use Russets or red potatoes if that’s what you have on hand. Keep in mind, the texture may vary slightly, but the Prune and Potato Stuffing will still be delicious.
Are prunes really necessary?
The prunes bring a gentle sweetness and soft texture that make this stuffing unique, but if you don’t have them, you can substitute dried apricots or even golden raisins for a similar effect. Still, prunes are the classic choice for this recipe’s signature flavor.
Can I make this stuffing vegan?
Yes, simply swap the butter for a vegan alternative and use vegetable broth. The dish will still have all the comfort and flavor you love, making it a hit for everyone at the table.
What protein does this pair best with?
Prune and Potato Stuffing is a match made in heaven with roasted poultry or pork — the sweetness of the prunes plays beautifully with the savory notes of these meats. For a vegetarian spread, serve alongside a hearty lentil loaf or roasted veggies.
Can I add nuts for crunch?
Definitely! Toasted walnuts or pecans add a lovely crunch and toasty flavor. Just sprinkle them on before baking, or stir them in with the other ingredients for extra texture in every bite.
Final Thoughts
There’s something truly special about sharing a dish that’s both comforting and a little bit unexpected, and Prune and Potato Stuffing fits the bill perfectly. I hope you’ll give it a try — it’s the kind of recipe that brings smiles to the table and just might become a new favorite in your rotation. Happy cooking!
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Prune and Potato Stuffing Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Prune and Potato Stuffing recipe combines creamy Yukon Gold potatoes with sweet prunes and savory herbs for a deliciously balanced holiday side dish. Perfectly baked to a lightly golden finish, it pairs beautifully with roasted meats or can be enjoyed on its own as a comforting vegetarian option.
Ingredients
Potatoes and Base
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/4 cup vegetable or chicken broth
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 garlic cloves, minced
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fruits and Fresh Herbs
- 1 cup pitted prunes, chopped
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the potatoes: Boil the peeled and cubed Yukon Gold potatoes in salted water until they are fork-tender, approximately 12 to 15 minutes. Drain the water and mash the potatoes lightly, leaving some texture. Set aside.
- Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and diced celery, sautéing until softened, about 5 minutes. Add minced garlic along with dried thyme, dried sage, salt, and black pepper; cook for an additional minute to release the flavors.
- Cook the prunes: Stir in the chopped prunes into the skillet mixture and cook for 2 to 3 minutes, allowing the prunes to soften and infuse the stuffing with sweetness.
- Combine ingredients: Transfer the sautéed vegetable and prune mixture into the mashed potatoes. Stir in fresh parsley, broth, and butter until everything is well combined and creamy.
- Bake the stuffing: Preheat the oven to 350°F (175°C). Transfer the combined mixture into a greased baking dish. Bake uncovered for 20 to 25 minutes, until the stuffing is heated through and has a lightly golden top.
- Serve: Remove from the oven and serve the stuffing warm as a flavorful side dish accompanying roasted chicken, turkey, or pork.
Notes
- This stuffing pairs beautifully with roasted chicken, turkey, or pork.
- For added texture and crunch, consider mixing in chopped toasted walnuts or pecans.
- The stuffing can be prepared ahead of time and reheated before serving, making it convenient for holiday meals.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 3/4 cup
- Calories: 210
- Sugar: 8g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
