Anita Lo’s Foie Gras and Prune Stuffing

Ingredients:

1 qt. stale plain French baguettes, bottom crusts removed and diced (not sourdough)

1 medium onion, diced

2 tbsp. butter

10 pitted prunes, cut into quarters

Armagnac, cognac, or port to cover

4 oz. foie gras mousse, roughly cubed

2 cups chicken stock (more or less, depending on dryness of the bread)

1 tbsp. chopped fresh chives

1/2 tbsp. chopped fresh parsley

1 tsp. fresh thyme, chopped

1 tsp. fresh tarragon, chopped

salt and pepper to taste

Method:

In a small sauté pan, sweat the onion in the butter on medium-low heat, stirring until soft and translucent, about five minutes. Add to a bowl with the cubed bread. Place the prunes and booze in a small pot and bring to a boil. Cook until almost dry. Add this to the bowl as well. Add remaining ingredients and stir, allowing the bread to soak up the chicken stock. The bread should be quite wet, but no stock should pool at the bottom—you may need to let the mixture sit a bit, then stir again so that the bread soaks up the liquid. Add more stock as necessary. Taste and adjust seasonings. Place in a shallow baking dish and bake at 375° until golden brown and crispy on top, about 45 minutes. Serve in the baking dish.