Recipe - Potato Apple And Prune Stuffing

2 cup Tawny Port
1 One half cup Pitted prunes (about 9
ounces), chopped
Enough homemadetype white
bread (about 7 slices),
cut into 1/2inch pieces,
to measure 4 One half cups
3 lg Russet (baking) potatoes
(about 2 pounds)
2 tablespoon Olive oil
2 Granny Smith apples
1 Stick (One half cup) unsalted
butter
4 lg Celery ribs, chopped (about
1 One half cups)
2 small Onions, chopped (about 2
cups)
2 tablespoon Finely chopped fresh thyme
leaves
Three fourths cup Chopped fresh parsley leaves

Preheat oven to 375 F. In a small saucepan bring Port with prunes to a boil
and remove pan from heat. Cover mixture and macerate 1 hour. Drain prunes
in a sieve set over a bowl, pressing on solids, and reserve Port for gravy
and prunes for stuffing.

In a shallow baking pan spread bread pieces in one layer and bake in middle
of oven, stirring occasionally, until golden, 10 to 15 minutes. Transfer
bread to a large bowl.

Increase oven temperature to 425 F. Peel potatoes and cut into 1/2inch
cubes. In shallow baking pan toss potatoes with oil and roast in bottom
third of oven, turning occasionally, until browned and crisp, about 20
minutes. Add potatoes to bread.

Peel apples and cut into 1/2inch pieces. In a large heavy skillet melt
butter over moderate heat and cook celery, onions, thyme, and apples,
stirring, until vegetables are softened, about 15 minutes. Remove skillet
from heat and stir in reserved prunes, combining well. Stir vegetable
mixture into bread mixture with parsley and salt and pepper to taste and
cool completely. Stuffing may be made 1 day ahead and chilled, covered. To
prevent bacterial growth, do not stuff turkey cavity ahead. Makes about 11
cups, enough to stuff a 12 to 14pound turkey with extra to bake on the
side.

Recipe is from the November 1994 issue of Gourmet magazine.

Posted to EATL Digest 5 November 96

Date: Wed, 6 Nov 1996 19:51:08 EST

From: Felicia Pickering MNHAN063@SIVM.SI.EDU