Prune and Chestnut Stuffing
- Total Time
- 2 hours
- Rating
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Ingredients
- 1pound prunes, pitted
- 1cup port
- 2pounds fresh chestnuts
- 2tablespoons unsalted butter
- 1medium onion, chopped
- 2cloves garlic, chopped
- 6stalks celery, chopped
- 1tablespoon fresh thyme leaves (or 1 teaspoon dried) as dictated
- ½ to 1cup chicken stock
- 4tablespoons chopped fresh parsley
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (10 servings)
341 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 74 grams carbohydrates; 4 grams dietary fiber; 19 grams sugars; 3 grams protein; 477 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the prunes for an hour in the port. Meanwhile, prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for 10 minutes. Remove them from the water a few at a time with a slotted spoon. Wearing clean rubber gloves to protect your fingers, slip off the outer and inner skins while the chestnuts are still hot. Place the chestnuts in a large bowl.
- Step 2
Melt the butter in a large skillet and add the onion, garlic, celery and thyme. Cook without browning until the onion has softened. Add the chestnuts and the prunes with the port that they have been soaking in along with the stock, and simmer gently for 30 minutes. Add more stock if necessary.
- Step 3
Stir in the parsley, season with salt and pepper and stuff the mixture into the goose cavity. Sew up the cavity and truss the goose.
Private Notes