Back to Prune and Sausage Stuffing All Reviews for Prune and Sausage Stuffing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Prune and Sausage Stuffing Recipe Summary prep: 1 hr total: 1 hr 45 mins Servings: 16
Ingredients Ingredient Checklist 1 loaf (2 pounds) day-old country bread, crust removed and bread torn into 1-inch cubes 4 cups chicken stock 12 ounces prunes, cut into 1/2-inch pieces (about 2 cups) 3 tablespoons extra-virgin olive oil, plus more if needed 2 bunches hearty leafy greens, such as kale, stemmed and coarsely chopped (about 8 cups) 2 pounds sweet Italian sausage, casings removed, crumbled 5 celery stalks, chopped 4 carrots, chopped 2 onions, chopped Coarse salt and freshly ground pepper 1/2 cup chopped fresh flat-leaf parsley 1 tablespoon chopped fresh thyme 2 tablespoons unsalted butter, cut into pieces
Cook’s Notes Storage: Stuffing can be refrigerated for up to 3 days. Reheat, covered, in a low-temperature oven.
Gallery Prune and Sausage Stuffing
Recipe Summary prep: 1 hr total: 1 hr 45 mins Servings: 16
Gallery
Prune and Sausage Stuffing
Prune and Sausage Stuffing
Prune and Sausage Stuffing
Recipe Summary prep: 1 hr total: 1 hr 45 mins Servings: 16
Recipe Summary
prep: 1 hr total: 1 hr 45 mins
Servings: 16
prep: 1 hr
total: 1 hr 45 mins
prep:
1 hr
total:
1 hr 45 mins
Servings: 16
16
Ingredients
Ingredients
- 1 loaf (2 pounds) day-old country bread, crust removed and bread torn into 1-inch cubes 4 cups chicken stock 12 ounces prunes, cut into 1/2-inch pieces (about 2 cups) 3 tablespoons extra-virgin olive oil, plus more if needed 2 bunches hearty leafy greens, such as kale, stemmed and coarsely chopped (about 8 cups) 2 pounds sweet Italian sausage, casings removed, crumbled 5 celery stalks, chopped 4 carrots, chopped 2 onions, chopped Coarse salt and freshly ground pepper 1/2 cup chopped fresh flat-leaf parsley 1 tablespoon chopped fresh thyme 2 tablespoons unsalted butter, cut into pieces
Directions
Preheat oven to 250 degrees. Bake bread on a baking sheet in a single layer until dried but not browned, about 15 minutes. Remove bread, and let cool. Raise oven temperature to 350 degrees.
Bring stock to a boil in a medium saucepan. Remove from heat. Add prunes, and let soak for 20 minutes.
Meanwhile, heat 2 tablespoons oil in a large high-sided skillet over medium-high heat. Working in batches, cook greens until tender, about 10 minutes, and transfer to a plate. Let cool. Wipe out skillet.
Heat remaining tablespoon oil in skillet over medium heat. Brown sausage, stirring occasionally, until just cooked through and no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon. Add more oil to skillet if needed, and cook celery, carrots, and onions until tender, about 6 minutes. Season with salt and pepper.
Drain prunes, reserving poaching liquid. Add prunes, bread, greens, and vegetable mixture to bowl with sausage. Gradually add reserved poaching liquid (about 2 1/2 cups), stirring to combine. Stir in parsley and thyme. Season with salt and pepper.
Divide stuffing between two 9-by-13-inch baking dishes. Dot tops with butter. Bake until browned, about 45 minutes.
Cook’s Notes Storage: Stuffing can be refrigerated for up to 3 days. Reheat, covered, in a low-temperature oven.
Cook’s Notes
Storage: Stuffing can be refrigerated for up to 3 days. Reheat, covered, in a low-temperature oven.
Reviews (5)
Add Rating & Review 79 Ratings 5 star values: 15 4 star values: 10 3 star values: 30 2 star values: 19 1 star values: 5
Reviews (5)
Add Rating & Review 79 Ratings 5 star values: 15 4 star values: 10 3 star values: 30 2 star values: 19 1 star values: 5
Add Rating & Review
79 Ratings 5 star values: 15 4 star values: 10 3 star values: 30 2 star values: 19 1 star values: 5
79 Ratings 5 star values: 15 4 star values: 10 3 star values: 30 2 star values: 19 1 star values: 5
79 Ratings 5 star values: 15 4 star values: 10 3 star values: 30 2 star values: 19 1 star values: 5
5 star values: 15 4 star values: 10 3 star values: 30 2 star values: 19 1 star values: 5
Martha Stewart Member Rating: 5.0 stars 11/24/2020 Outstanding! I replaced the prunes for figs ( did not soak figs in chicken stock ) and it was delicious 😋 My family keeps asking me for the recipe every year!! Martha Stewart Member Rating: 5 stars 12/03/2015 This takes a bit of time to prepare, but it tastes absolutely fantastic. I will definitely make it again next year and for years to come! Martha Stewart Member Rating: 5 stars 11/24/2014 I have made this stuffing each year the past two years and am making it again this year. I use brandied prunes. I also always think it could use more prunes so will be adding more this year!Martha Stewart Member
Rating: 5.0 stars 11/24/2020
Outstanding! I replaced the prunes for figs ( did not soak figs in chicken stock ) and it was delicious 😋 My family keeps asking me for the recipe every year!!
Rating: 5.0 stars
Rating: 5 stars 12/03/2015
This takes a bit of time to prepare, but it tastes absolutely fantastic. I will definitely make it again next year and for years to come!
Rating: 5 stars
Rating: 5 stars 11/24/2014
I have made this stuffing each year the past two years and am making it again this year. I use brandied prunes. I also always think it could use more prunes so will be adding more this year!
All Reviews for Prune and Sausage Stuffing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Prune and Sausage Stuffing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
