Fig And Pistachio Stuffing Recipes

ITALIAN FIG AND PROSCIUTTO STUFFING

Italian Fig and Prosciutto Stuffing image

Provided by Molly O'Neill

Time 1h

Yield Twelve cups

Number Of Ingredients 15

Ingredients

2 cups dried figs, tough stems removed
1 cup Madeira
1/4 pound prosciutto, minced
1 cup toasted pecans, chopped
1/2 cup unsalted butter
1 onion, peeled and minced
1 cup minced Italian parsley
1 cup minced celery ribs and leaves
1 tablespoon salt, or to taste
1 1/2 teaspoons freshly ground black pepper
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
8 cups cubed stale bread ( 1/2-inch cubes), lightly toasted
1/3 cup chicken broth, homemade or low-sodium canned, plus more if needed

Steps:

In a nonreactive saucepan, simmer the figs in the Madeira for 15 minutes. Drain, pat dry and roughly chop. Place the figs, prosciutto and pecans in a medium bowl. Set aside.
Melt the butter in a skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the parsley, celery, salt, pepper and herbs and cook for 5 minutes more. Place the mixture in a large bowl, add the cubed bread and chicken broth and toss to combine. Add the fig mixture and toss to combine.
Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes, before serving.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 364 milligrams, Sugar 12 grams, TransFat 0 grams

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