Prune, bacon and brandy stuffing

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This prune and bacon stuffing recipe is laced with brandy for a pleasantly decadent kick. A great side for a Christmas feast or Sunday roast.

First published in 2018




Prune, bacon and brandy stuffing


Preheat the oven to 190°C/gas mark 5
Mix the prunes and brandy in a bowl and set aside to soak
Set a dry frying pan over a medium heat and fry the bacon for a few minutes, until the fat is rendered and the bacon just starts to colour. Add the onion and cook until softened but not coloured, adding a splash of oil if necessary. Set aside and allow to cool
Add the brandy and prunes, the bacon and onions and the remaining ingredients (except for the rashers of bacon) to a bowl and mix until well-combined. Fry a small portion of the mixture and taste to check the seasoning
Roll the stuffing into balls and wrap in rashers of bacon. Place on a baking tray and bake for 30 minutes, or until cooked through
First published in 2018

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

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