Accoutrements > Stuffing > Fruit Stuffing

Fruit Stuffing

Cooking method: Roasting

This stuffing would be excellent for a crown loin of pork, a duck, a goose, or a wild goose.


1 cup butter
2 large onions, chopped
20 slices bread, broken into pieces
1 cup apricots, dried
1 cup prunes, dried
6 apples, peeled and cored
1 tsp. nutmeg, scant
1 tsp. cinnamon, scant
1/2 tsp. cloves, ground


1. Melt butter in a large pan. When it is bubbling, add the onions and allow to cook gently until they are transparent. Add the bread pieces to this mixture and remove from heat—after you have stirred well.

2. Meanwhile, parboil the apricots and prunes for about 4 minutes. Drain them and cut into small pieces. Add these to the large pan along with the apples you have chopped into medium size cubes.

3. Stir the mixture thoroughly and add the seasonings. Should you feel the mixture has not melded well, add a little water, wine, or bouillon. When the mixture seems just right, test it for seasoning and add a bit of this or that to bring it to your own taste.

This recipe is from MEAT by The Lobels