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Fig and Almond Bread Stuffing

 

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Fig and Almond Bread Stuffing
 

 

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Recipe

Fig and Almond Bread Stuffing

Perfect for both in the bird stuffing, but also makes a good crispy single serving stuffing made in muffin tins.

Times

  • Prep Time : 30 minutes min
  • Cook Time : 1 hour min
  • Ready Time : 31 min

Servings

12 s

Ingredients

  • 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

Directions

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

Perfect for both in the bird stuffing, but also makes a good crispy single serving stuffing made in muffin tins.

Source:

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

About amfram

avatar

I am the mother of two and I work full-time. When I have the time I like to cook, but I have to balance being a vegetarian with my husband's love for meat. I am told I make a mean london broil.

 

comments

 

4 Responses to Fig and Almond Bread Stuffing

  1. avatar says: maxine

    Andrea, if the recipe comes from you I know it’ll be great. The question is, what is pullman bread?

  2. Have to remember this combo next Thanksgiving.

  3. I love figs, would love to try this recipe.

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