Fig and Almond Bread Stuffing

• 2-12 ounce loaf pullman bread cut into 1 inch cubes
• 5 ounces sliced almonds (1 1/2 cups)
• 12 ounces dried Black mission figs (2 cups), stemmed and coarsely chopped
• 2 Tbsps. Chopped sage
• 2 Tbsps. Chopped flat-leaf parsley
• 6 Tbsps. Unsalted butter or parve margarine
• 1 onion, finely chopped
• 3 celery ribs, finely chopped
• 2 large carrots, finely chopped
• 1 fennel bulb, cored and finely chopped
• 2 garlic cloves, minced
• 1 Tbsp. Fennel seed finely chopped
• 8 large eggs, lightly beaten
• 2 1/2 cups chicken stock or parve boullion stock
• Salt and pepper

Preparation

1 Preheat the oven to 350 degrees. Spread the bread on a large baking sheet and toast for about 15 minutes, stirring once, until slightly dry. Spread the almonds on another baking sheet and toast for 5 minutes, until lightly browned. Let almonds cool, then lightly crush them.
2 Transfer bread, almonds, figs, sage and parsley to a large bowl.
3 In a large skillet, melt the 6 Tbsps of butter/margarine. Add the onion, celery, carrots, chopped fennel, garlic and fennel seed and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes.
4 Let them cool, then scrape the vegetables into the bread mixture in the bowl. Stir in the eggs and stock and season with salt and pepper.
5 Stuff Turkey with the mixture. Fill greased muffin tins with the leftover mixture. Bake for 30 minutes uncovered until top is browned and crispy.

Special instructions

Source:

Adapted by a recipe found in Food and Wine, November 2009