Prunes Turkey Stuffing
|Bacon rashers||2 , chopped|
|Thyme sprig||1⁄4 Teaspoon|
|Melted fat||4 Ounce|
|Garlic||1⁄4 Clove (1.25 gm), chopped (Small Clove)|
|Wine vinegar||3 Tablespoon|
|Hot mashed potatoes/Canned chestnut puree||1 Pound|
|Prunes||8 Ounce, soaked and chopped|
|Breadcrumbs||2 Cup (32 tbs)|
|Chopped parsley||2 Tablespoon|
|Stock||1 Cup (16 tbs) (From The Giblets For Mixing)|
Chop the bacon and fry it for a few minutes in a little of the fat, with the chopped liver and garlic.
The other giblets should be cooked.
Chop them finely.
Mix all the ingredients together with the rest of the dripping and enough stock to moisten.
This stuffing is good either hot or cold, and should be a rich plum colour.