Chef's Recipes

Sourdough, liver, prune, sage and onion stuffing

Australian Gourmet Traveller recipe for sourdough, liver, prune, sage and onion stuffing.

By Jeremy Strode
  • 20 mins preparation
  • 1 hr 20 mins cooking
  • Serves 6
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Sourdough, liver, prune, sage and onion stuffing
"This is a wonderful recipe that gives this meal some added texture," says Strode. "Make sure to cook the stuffing until it's really crisp on top. You can, of course, omit the liver if you wish."


  • 500 gm crustless sourdough (from about 1 loaf)
  • 250 gm butter, chopped
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tbsp thyme
  • 120 gm pitted prunes, finely chopped
  • 2 goose or duck livers, trimmed, finely chopped
  • 2 tbsp thinly sliced sage


  • 1
    Preheat oven to 150C. Tear the sourdough into small pieces, place on a baking tray and bake until dry (14-18 minutes). Cool briefly, then process to coarse crumbs in a food processor.
  • 2
    Increase oven to 180C. Melt butter in a saucepan over low heat and sauté onion, garlic and thyme until onion is softened (14-16 minutes). Add prunes and stir occasionally until softened slightly (5 minutes), then add breadcrumbs, liver and sage, season and stir occasionally until well combined and liver is just cooked (2-3 minutes).
  • 3
    Place stuffing in a small (about 16cm x 20cm) baking tray lined with baking paper and bake (or refrigerate at this point if making ahead) until golden and crisp on top (35-45 minutes). Serve stuffing with <a href="">roast goose</a>.