The stuffing last night was so good for Thanksgiving that I’m going to do it for Christmas too. Here’s what we did: Saute in 2 tbsp butter about 2 cups onion, 1 cup celery, and 1 tsp garlic until soft. Season with 1 tsp salt and freshly ground pepper and transfer to a large bowl. Add 8 cups stale bread cubes, 2 tbsp fresh sage, 2 tsp fresh chopped rosemary, 1 tsp fresh thyme, and 1 cup loosely packed Italian parsley leaves, chopped fine. Lastly, add 1 cup pitted prunes that have been chopped coarsely and soaked in Brandy overnight. Just before stuffing into the bird, add enough stock to moisten, and check for seasoning. Add salt and pepper if required.

TAGS Condiments