Get ready to elevate your holiday meal with a stuffing recipe that's anything but ordinary! This Prune and Pine Nut Stuffing combines the rich, sweet depth of dried prunes with the buttery crunch of toasted pine nuts, creating a side dish that will have your guests begging for seconds. Forget bland, boring stuffing – this recipe is a flavor explosion that transforms a traditional side into a gourmet experience that will make your holiday table unforgettable.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 loaf bread, cubed
- 1 cup prunes, chopped
- 1/2 cup pine nuts
- 1 cup onion, chopped
- 1 cup celery, chopped
- 2 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or cooking spray.
- Spread bread cubes on a large baking sheet and toast in the preheated oven for 10-12 minutes, stirring once halfway through, until they are golden and crisp. Remove and let cool.
- In a large skillet, melt butter over medium heat. Add chopped onions and celery, sautéing until they become soft and translucent, approximately 5-7 minutes.
- Add chopped prunes and pine nuts to the skillet, cooking for an additional 2-3 minutes to allow flavors to meld together.
- Transfer the toasted bread cubes to a large mixing bowl. Pour the onion, celery, prune, and pine nut mixture over the bread.
- Sprinkle dried thyme, salt, and pepper over the mixture. Gently toss to combine all ingredients.
- Slowly pour vegetable broth over the bread mixture, stirring carefully to ensure even moisture distribution without making the bread soggy.
- Transfer the stuffing to the prepared baking dish, spreading it evenly. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes covered. Then remove the foil and bake for an additional 5-7 minutes to create a crispy top.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Tips
- Use day-old bread for the best texture – slightly stale bread absorbs flavors better and prevents a mushy stuffing.
- Toast your bread cubes and pine nuts separately to enhance their nutty flavor and create a crispy texture.
- Don't oversaturate the bread with broth – add it gradually to control moisture and prevent a soggy stuffing.
- For extra richness, consider using chicken or turkey broth instead of vegetable broth.
- Make sure to sauté your onions and celery until they're soft and translucent to develop deep, sweet flavors.
- The aluminum foil technique helps keep the stuffing moist during initial baking, while the uncovered final bake creates a perfectly crispy top.
- Let the stuffing rest for 5 minutes after baking to allow it to set and absorb any remaining moisture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 8g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
