Description
This Prune and Potato Stuffing is a savory and slightly sweet holiday side dish that combines tender Yukon Gold potatoes with the rich flavors of sautéed onions, celery, and prunes. Seasoned with thyme and sage, this Eastern European-inspired recipe offers a delightful twist on traditional stuffing, perfect for festive meals or cozy dinners.
Ingredients
Scale
Vegetables and Produce
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 cup pitted prunes, chopped
- 1/4 cup chopped fresh parsley
Liquids and Fats
- 1 tablespoon olive oil
- 1/2 cup vegetable or chicken broth
- 2 tablespoons unsalted butter
Spices and Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper, to taste
Instructions
- Boil Potatoes: Bring a large pot of salted water to a boil, add the diced Yukon Gold potatoes, and cook until fork-tender, about 10 to 12 minutes. Drain the water and lightly mash the potatoes, leaving some chunks for texture.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and celery, sautéing them for 5 to 7 minutes until they become soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Incorporate Prunes and Seasonings: Add the chopped prunes, vegetable or chicken broth, unsalted butter, dried thyme, dried sage, salt, and pepper to the skillet. Simmer the mixture for 3 to 4 minutes to soften the prunes and meld the flavors.
- Combine with Potatoes: Transfer the mashed potatoes to the skillet and gently fold everything together until the stuffing is thoroughly combined.
- Adjust and Garnish: Taste and adjust seasoning if needed. Transfer the stuffing to a serving dish and sprinkle with the chopped fresh parsley before serving.
Notes
- This stuffing can be prepared ahead of time and reheated in the oven for convenience.
- For a crispier topping, bake the stuffing in a buttered dish at 375°F (190°C) for 20 minutes just before serving.
