California Prune Stuffing

Recipe by: Michele Phillips

Servings: 12
Prep Time:
Cook Time:


  • 1 loaf of sourdough bread cut into 1-inch cubes
  • 4 cups chicken stock
  • 2 cups California Prunes, cut into 1/2-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 2 bunches of fresh herbs such as: Parsley, sage, thyme, basil and or oregano
  • 6-8 Italian sausages, casings removed, crumbled
  • 5 celery stalks, chopped
  • 5 carrots, chopped
  • 1 onion, chopped
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter, cut into pieces


  1. Preheat oven to 350°F or 175°C. Cut bread into pieces and bake on a baking sheet until dried but not browned, about 15 minutes.
  2. While the bread cooks- bring stock to a light boil in a medium saucepan.
  3. Add sausage meat to a large high-sided skillet over medium-high heat until almost cooked through. Then add: onions, carrots and celery. cook for 3- five minutes. add chopped California Prunes and freshly chopped herbs, plus salt and pepper as needed and saute for another 5-8 minutes.
  4. Transfer dried bread to a casserole dish and add the sausage mixture. toss and add bouillon until all the liquid is absorbed and bread is softened and sausage + California Prune mixture is evenly incorporated through. Dot with butter and cook at 350°F for 30 minutes

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