We hosted Friendsgiving this past weekend, and this year every single recipe was from (or approved by) one of my all-time favorite people: Samin Nosrat!
I assumed finding a Samin stuffing recipe would be easy – I always remembered her mentioning that she adds prunes for a little pop of acidity, and that detail has lived rent-free in my brain for years. But that was all I had. After some deep digging on the Wayback Machine (a reminder that the internet never forgets), I finally uncovered Charlie’s Sausage and Prune Stuffing, a recipe she shared on her now-deleted blog back in 2016.
When I pictured prunes in stuffing, I imagined whole ones, and while I’m not a prune hater, that felt like a lot. But here they’re chopped into bite-size pieces and soaked in warm chicken stock, so they plump up and turn jammy, their sweetness softened.
Those prunes (and all that flavorful stock) get tossed with wilted Tuscan kale, crunchy toasted bread cubes, browned sausage, and a sautéed mix of onions, carrots, and celery. A splash of white wine brightens everything, and the herbs (parsley for freshness, sage and thyme for that classic Thanksgiving coziness) pull it all together. Spread it into a casserole dish and bake until the top turns golden and the edges crisp up just slightly.
My only regret is not having more leftovers. Samin says she fries hers the next day and tops it with a poached egg … truly sounds like heaven!
‘Rating: 5/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: country bread
Recipe on The Wayback Machine.
