Chef Michael Bonacini provides a delicious stuffing for your holiday bird.
Soak the prunes in a bowl of water for 1 hour.
In a frying pan, cook the diced bacon until golden brown and crisp. Remove bacon from pan and put aside.
Bing the same pan back up to medium heat. Add the butter and gently cook the onions, garlic, and celery for 5-7 minutes. Remove from heat.
Add the chopped thyme, sage, and parsley. Add the chestnuts and grated lemon zest. Then, add the diced bread, followed by the prunes and a small amount of the port. Add enough chicken stock to moisten and season with salt and pepper to taste.
Stuff into cavity of turkey and cook as usual.
Michael’s Suggestion: For a bit of variety, I sometimes add two cups of fully cooked wild rice and a handful of sour cherries to the above recipe.