This stuffing is delicious as a crispy single serving dressing baked in a muffin tin or as an in-the-bird stuffing.
Fig and Almond Bread Stuffing
Servings
12 Servings
Ingredients
- 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
Instructions
- Preheat oven to 350°F.
- Spread bread on a large baking sheet; toast 15 minutes, flipping once, until slightly dry.
- Spread almonds on another baking sheet; toast 5 minutes, until lightly browned. Let almonds cool, then lightly crush them.
- Transfer bread, almonds, figs, sage and parsley to a large bowl.
- 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.
- Let vegetables cool, then scrape into bread mixture. Stir in eggs and broth; season with salt and pepper.
- 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
I would also like to know what Pullman bread is.
Thank you
Marlene
I love figs, would love to try this recipe.
Have to remember this combo next Thanksgiving.
Andrea, if the recipe comes from you I know it’ll be great. The question is, what is pullman bread?