Prune and Apple Stuffing

By • January 9, 2010 • 1 Comments

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Author Notes: At the Food52 launch party, Tamio gave Merrill and me a great little book, "The Metropolitan Cook Book," published by the Metropolitan Life Insurance Company in 1924. Little did Tamio know we have a thing for old recipes -- we've spent the past 5 years testing more than 1,200 New York Times recipes going back to the 1850s. Many of the Metropolitan recipes mirror those in the Times in the 1920s. There are potato croquettes, oyster chowder, Apple Snow (an apple-scented meringue dessert), brownies, doughnuts, iced coffee and this recipe for Prune and Apple Stuffing. If you'd like to update the recipe, add a teaspoon of chopped fresh thyme, 1 cup chicken broth and a few splashes of brandy.Amanda Hesser

Serves 6

  • 3 cups bread crumbs
  • 1/4 cup melted fat
  • 1 teaspoon salt
  • 1 cup apples, pared, cut in eighths, and stewed in a little sugar
  • Few grains pepper
  • 1/2 cup soaked, stewed and stoned prunes
  • 1 cup nut meats, broken into pieces, if liked
  1. Mix together all the ingredients, spoon them into a buttered baking dish and bake at 350-degrees until crisp on top.

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I'd really like to put this on my T-Day menu. What a treasure! Love, love, love the photo of the cookbook, too. I like your suggestions for updating this. By the way, can this be made ahead of time and if so, do you have any tips, to ensure the best result possible? I'll be out hiking some as yet to be identified mountain (very likely to be Mt Tam, given that one of my boys will be home) for most of T-Day, so I need to plan accordingly. Also, what kind of fat did you use? And do you think it would be overdoing it to soak the prunes in Calvados? Thank you so much!! ;o)