A lovely stuffing for you fig-lovers
Makes 1 (9”x13”)
1 baguette, cubed into 1/2” pieces and left out to dry/stale
6 tbsp unsalted butter, divided
6 oz Italian sausage
1 medium onion diced
2 ribs celery, diced
14 dried mission figs, quartered
2 tbsp thyme
1 tbsp thinly sliced chives
2 1/2 cups warm chicken or vegetable stock
salt and pepper to taste
Preheat oven to 375˚F.
Pour the bread cubes into a large mixing bowl and set aside.
Melt 2 tbsp butter in a large skillet over medium-high heat.
Add the sausage, brown and crumble for 2 to 3 minutes. Drain with a slotted spoon and pour the sausage over the bread cubes.
Melt the remaining butter into the skillet and add the onion and celery. Saute for 4 to 5 minutes or until the onion and celery becomes translucent. Season with salt and pepper. Add the figs and continue to sauté for 2 to 3 minutes. Stir in the thyme and chives.
Remove the mixture from the heat and pour over the bread cube mixture. Toss the mixture together before pouring warm stock over the top. Fold the mixture together until no dry spots remain and everything is well mixed.
Allow the mixture to sit for about 6 to 8 minutes so any excess liquid can absorb into the mixture. Adjust the seasonings.
Place the mixture into a lightly greased 9”x13” baking dish and cover with foil.
Bake for 25 to 30 minutes, uncover and continue to bake for about 5 minutes.
Remove the stuffing from the oven and allow the mixture to cool for about 10 minutes before serving.