Every Thanksgiving I make two stuffings, one tried-and-true, plus another new one. A couple of years ago I bought some fabulous hazelnuts and decided to add them to my basic bread stuffing. But then I figured I should also include dried fruit, which give a lovely, sweet balance to the woodsy-flavored nuts. And this Bread Stuffing with Figs and Hazelnuts was the result – everyone declared it a winner. So now it is one of the tried-and-trues.
- Cook Time
- Prep Time
- 12 cupsServings
- 3 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 large, tart apple, peeled, cored and chopped
- 1 cup cut up dried figs
- 1/2 cup raisins
- 1 cup coarsely chopped toasted hazelnuts
- 8 cups 1/2-inch diced bread cubes
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 2 teaspoon fresh thyme leaves
- 1 cup chicken or vegetable stock*
- Salt and freshly ground black pepper to taste
1. Heat the vegetable oil in a sauté pan over medium heat. Add the onion and celery and cook, stirring frequently, for about 3 minutes. Add the apple, figs and raisins and cook for another 3-4 minutes.
2. Spoon the mixture into a large bowl. Add the nuts, bread cubes, parsley, rosemary and thyme and toss the ingredients to distribute them evenly. Pour in the stock (*1 cup if you cook the stuffing inside the bird; 2 cups if you bake the stuffing separately or prefer a moister stuffing). Sprinkle with salt and pepper to taste.
3. Stuff the bird OR place the ingredients in a casserole. To cook outside of the bird: Preheat the oven to 350°F. Cover the casserole. Bake for 30 minutes. Remove the cover and bake for another 15 minutes or until the top is browned and crispy.