Title: Prune and Apple Stuffing for Duck or Goose
Categories: Stuffing Fruit Heirloom
Yield: 1 Batch

1/4	lb	Pitted prunes
5		Sour apples, peeled, cored, and quartered
1	c	Breadcrumbs
1/2	ts	Poultry seasoning
		Salt and freshly ground black pepper to taste

Stew prunes. Cut stewed prunes into quarters.

Cook apples in a very small amount of water until half done. Add prunes, breadcrumbs, and poultry seasoning. Season well with salt and pepper. Mix well. Cool before stuffing bird. 1 PIERCE, Charles, ed. The New Settlement Cookbook Simon & Schuster New York

MM Format by John Hartman Indianapolis, IN

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