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Fig and Almond Bread Stuffing

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Fig and Almond Bread Stuffing

This stuffing is delicious as a crispy single serving dressing baked in a muffin tin or as an in-the-bird stuffing. 

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  • Cook Time
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  • 12Servings


  • 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

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