12 oz peasant bread, cut into 1-inch cubes
12 oz dried & fresh figs, stemmed and coarsely chopped (2 cups)
2 T sage, chopped
2 T flat-leaf parsley, chopped
6 T butter
1 onion, finely chopped
3 ribs celery, finely chopped
2 cloves garlic, minced
8 eggs, lightly beaten
2 1/2 c chicken stock
salt & pepper
- Preheat the oven to 350°.
- Spread the bread on a large baking sheet and toast for about 15 minutes, stirring once, until slightly dry.
- Transfer the bread to a large bowl and add the figs, sage and parsley.
- In a large skillet, melt the 6 tablespoons of butter. Add the onion, celery, and garlic and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Let cool, then scrape the vegetables into the bread mixture in the bowl.
- Stir in the eggs and stock and season with salt and pepper.
- Butter a 9-by-13-inch baking dish.
- Spread the stuffing mixture in the dish and cover with foil.
- Bake for 30 minutes, until heated through.
- Uncover and bake for 10 minutes longer, until the top is lightly browned.
- Serve hot.
Note: This stuffing can also be used to stuff a variety of meats.
Source: Pam Clanton, culinarian
Submitted by Jim Wilson
Son of James & Lola Wilson