This stuffing is delicious as a crispy single serving dressing baked in a muffin tin or as an in-the-bird stuffing.
- Cook Time
- Prep Time
- 2 (12-ounce) pullman bread loaves, cut into 1-inch cubes
- 5 ounces (1½ cups) sliced almonds
- 12 ounces (2 cups) dried Black Mission figs, stemmed and coarsely chopped
- 2 tablespoons chopped sage
- 2 tablespoons chopped flat-leaf parsley
- 6 tablespoons unsalted butter or vegan butter
- 1 medium 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 tablespoons fennel seed, finely chopped
- 8 large eggs, lightly beaten
- 2½ cups chicken broth
- Kosher salt
- Freshly ground black pepper
1. Preheat oven to 350°F.
2. Spread bread on a large baking sheet; toast 15 minutes, flipping once, until slightly dry.
3. Spread almonds on another baking sheet; toast 5 minutes, until lightly browned. Let almonds cool, then lightly crush them.
4. Transfer bread, almonds, figs, sage and parsley to a large bowl.
5. In a large skillet, melt 6 tablespoons butter or vegan butter over medium heat. Add onion, celery, carrots, fennel, garlic, and fennel seed; cook 5 minutes, stirring occasionally, until vegetables are softened.
6. Let vegetables cool, then scrape into bread mixture. Stir in eggs and broth; season with salt and pepper.
7. Stuff a baked turkey with mixture, or fill muffin tins with mixture. Bake 30 minutes uncovered, or until top is browned and crispy.
Source: Adapted from a recipe by Food and Wine, November 2009