Potato, Apple and Prune Stuffing
| Yield: | 1 Servings |
| Categories: |
| 2 | c | Tawny Port |
| 1 1/2 | c | Pitted prunes (about 9 ounces), chopped |
| Enough homemade-type white bread (about 7 slices), cut into 1/2-inch pieces, to measure 4 1/2 cups | ||
| 3 | lg | Russet (baking) potatoes (about 2 pounds) |
| 2 | tb | Olive oil |
| 2 | Granny Smith apples | |
| 1 | Stick (1/2 cup) unsalted butter | |
| 4 | lg | Celery ribs, chopped (about 1 1/2 cups) |
| 2 | sm | Onions, chopped (about 2 cups) |
| 2 | tb | Finely chopped fresh thyme leaves |
| 3/4 | c | Chopped fresh parsley leaves |
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