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Prune Stuffing

A savory stuffing made with prunes, rice, chestnuts, and salt, cooked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and chestnut work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 169 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Prune Stuffing

Ingredients

Directions

Prepare the prunes

  1. Soak prunes overnight in cold water.

  2. Drain prunes, cover with boiling water, and simmer until tender.

Cook the rice

  1. Wash rice, then add prune juice and enough water to make 3 cups of liquid total.

  2. Season with salt and cook for about 20 minutes, or until rice is tender.

Combine and serve

  1. Add stoned and chopped prunes and blanched and chopped chestnuts.

  2. Use as stuffing for goose.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + chestnuttop 8% of all pairs
    Smell alikemoderate
    Cooked together169 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Prunes
Add sweetness, moisture and a rich, fruity flavour to the stuffing.
Rice
Forms the bulk of the stuffing and absorbs the liquid, becoming soft and tender.
Chestnuts
Add a soft, starchy texture and a mild, nutty flavour.

The step that matters

Cooking the rice to the set liquid total. Rice absorbs its cooking liquid as it simmers. Too much liquid leaves the rice soggy and mushy, while too little leaves it firm and undercooked, so the 3 cups total matters.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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