Prune and Chestnut Stuffing Recipe

Name: Prune and Chestnut Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound prunes, pitted; 1 cup port; 2 pounds fresh chestnuts; 2 tablespoons unsalted butter; 1 medium onion, chopped; 2 cloves garlic, chopped; 6 stalks celery, chopped; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) as dictated; 1/2 to 1 cup chicken stock; 4 tablespoons chopped fresh parsley; Coarse salt and freshly ground pepper to taste

Servings: persons

1 pound prunes, pitted
1 cup port
2 pounds fresh chestnuts
2 tablespoons unsalted butter
1 medium onion, chopped
2 cloves garlic, chopped
6 stalks celery, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried) as dictated
1/2 to 1 cup chicken stock
4 tablespoons chopped fresh parsley
Coarse salt and freshly ground pepper to taste

1
Soak the prunes for an hour in the port.
2
Meanwhile, prepare the chestnuts.
3
Make a slit in the top of each one with a sharp knife.
4
Put them in boiling water and simmer for 10 minutes.
5
Remove them from the water a few at a time with a slotted spoon.
6
Wearing clean rubber gloves to protect your fingers, slip off the outer and inner skins while the chestnuts are still hot.
7
Place the chestnuts in a large bowl.
8
Melt the butter in a large skillet and add the onion, garlic, celery and thyme.
9
Cook without browning until the onion has softened.
10
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.
11
Add more stock if necessary.
12
Stir in the parsley, season with salt and pepper and stuff the mixture into the goose cavity.
13
Sew up the cavity and truss the goose.

114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound prunes, pitted, 1 cup port, 2 pounds fresh chestnuts, 2 tablespoons unsalted butter, and more.

Yes, Prune and Chestnut Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Prune and Chestnut Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions