Chestnut, Apple and Cranberry Stuffing with Agen Prunes and Sage

In autumn the chestnut trees around here drop their prickly cases on every path, and I come home from walks with my pockets full. Chestnuts and Agen prunes are two of the great flavours of the Southwest, and they belong together in a festive stuffing.

This one is baked in a dish rather than inside the bird, so it gets a crisp top and soft middle, and everyone at the table can have some, vegetarians included. I use stale wholemeal sourdough and olive oil instead of white bread and butter, and the chestnuts, apple, prunes and cranberries bring sweetness, colour and plenty of fibre. Sage holds it all together.

It’s perfect for Thanksgiving on 26 November or for Christmas, next to a roast or with a plate of roasted vegetables. And if you’d like help planning lighter festive meals that still feel generous, book a free 20-minute call with me.

Servings

8

Prep time

20 Min

Cook time

45 Min

Total time

1 Hr 5 Min

Cuisine

French

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Chestnut, Apple and Cranberry Stuffing with Agen Prunes and Sage

A lighter baked stuffing with wholemeal sourdough, chestnuts, apple, cranberries, Agen prunes and fresh sage, made with olive oil instead of butter. Crisp on top and soft inside.

Ingredients

• 250 g (9 oz) stale wholemeal sourdough bread, cut into 2 cm (¾ inch) cubes
• 2 tablespoons olive oil, plus a little for the dish
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, finely chopped
• 2 apples, cored and diced
• 10 fresh sage leaves, chopped, plus a few whole leaves to finish
• 1 teaspoon thyme leaves
• 200 g (7 oz) cooked, peeled chestnuts, roughly chopped
• 80 g (½ cup) Agen prunes, chopped
• 60 g (½ cup) fresh or frozen cranberries, or 40 g (¼ cup) dried cranberries
• Finely grated zest of ½ orange
• 250 ml (1 cup) vegetable or chicken stock
• 1 egg
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (375°F), or 170°C fan. Spread the bread cubes on a baking tray and toast for 10 minutes, until dry and lightly golden.
2. Meanwhile, warm the olive oil in a large frying pan and cook the onion and celery gently for 8 minutes, until soft. Add the garlic, apples, chopped sage and thyme and cook for 3 minutes more.
3. Tip everything into a large bowl with the toasted bread, chestnuts, prunes, cranberries and orange zest. Season with salt and pepper.
4. Whisk the stock with the egg, pour it over the bowl and toss gently until all the bread is moist.
5. Spread the stuffing in a lightly oiled baking dish, about 20 x 30 cm (8 x 12 inches). Cover with foil and bake for 20 minutes.
6. Remove the foil, tuck the whole sage leaves on top and bake for another 15 to 20 minutes, until crisp and golden at the edges. Serve warm.

Make ahead

Prepare it up to the end of step 4 the day before, cover and keep it in the fridge. Add 10 minutes to the baking time.

Make it vegan

Use vegetable stock and replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water.

Make it gluten-free

Use a gluten-free loaf. Toast the cubes a little longer, as they hold more moisture.

Per serving, about

5 g protein, 5 g fibre.

Did you make this recipe?

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