Description
Prune and Potato Stuffing is a delightful sweet and savory side dish that pairs tender mashed potatoes with the rich, fruity flavor of chopped prunes. Enhanced with sautéed onions, celery, garlic, and aromatic herbs, this stuffing offers a unique twist on traditional recipes, perfect for holiday meals or as a comforting side. Its creamy texture with slight chunks of potato makes it both hearty and flavorful, suitable for vegetarians and those seeking gluten-free options.
Ingredients
Scale
Potatoes
- 2 pounds russet or Yukon Gold potatoes, peeled and cubed
Fruit
- 1/2 cup (about 8) pitted prunes, chopped
Vegetables and Herbs
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
Fats and Oils
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Spices
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Boil Potatoes: Place the peeled and cubed potatoes into a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain the water and mash the potatoes roughly, leaving some small chunks for texture.
- Sauté Vegetables: While the potatoes cook, heat the olive oil and unsalted butter in a large skillet over medium heat. Add the finely chopped onion and celery, and sauté for 5 to 6 minutes until they become soft and translucent.
- Add Garlic and Prunes: Stir in the minced garlic and cook for an additional 1 minute to release its aroma. Then add the chopped prunes, fresh parsley, thyme, salt, black pepper, and ground nutmeg if using. Stir well to combine all the ingredients and cook for 2 more minutes to soften the prunes slightly.
- Combine Mixture: Remove the skillet from heat. Fold the sautéed vegetable and prune mixture gently into the mashed potatoes until the stuffing is well combined. Taste and adjust seasoning with more salt or pepper if desired.
- Serve or Prepare Ahead: Transfer the prune and potato stuffing to a serving dish and serve warm as a festive side dish. Alternatively, use it as a stuffing for poultry or roasted vegetables. This dish can be made a day ahead and reheated in the oven or microwave prior to serving.
Notes
- This stuffing provides a unique sweet and savory flavor perfect for holiday meals.
- It can be prepared a day in advance and gently reheated before serving.
- Choose russet potatoes for a fluffier texture or Yukon Gold for a creamier result.
- The nutmeg is optional but adds a warm, subtle spice to the dish.
- To keep it gluten-free, ensure that all ingredients used are certified gluten-free.
