Sausage Stuffing Recipe (with Figs)
This Sausage Stuffing Recipe (with Figs) is a rich and savory dish perfect for Thanksgiving, featuring a hint of sweetness from dried figs.
Equipment
- large skillet
- baking dish
Ingredients
- 12 ounce baguette torn into even pieces
- 8 tablespoons unsalted butter divided
- 8 ounces Italian sausage casings removed
- 1 medium onion diced
- 2 ribs celery diced
- 14 dried mission figs quartered
- 2 tablespoons minced thyme
- 1 tablespoon thinly sliced chives
- 2.5 cups warm chicken stock (or vegetable stock)
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 375˚F.
- Melt 2 tablespoons butter in a large skillet over medium-high heat.
- Add sausage, brown and crumble for 2 to 3 minutes. Drain with a slotted spoon and pour sausage over the bread cubes.
- Melt remaining butter into the skillet and add onion and celery. Saute for 4 to 5 minutes or until onion and celery becomes translucent. Season with salt and pepper. Add figs and continue to sauté for 2 to 3 minutes. Stir in thyme and chives.
- Remove mixture from heat and pour over bread cube mixture. Toss mixture together. Then pour warm stock over the top. Fold mixture together until no dry spots remain and everything is well mixed.
- Allow mixture to sit for about 6 to 8 minutes so any excess liquid can absorb into the mixture. Adjust seasonings.
- Pour mixture into a 9”x13” baking dish and cover with foil.
- Bake for 20 minutes, uncover and continue to bake for an additional 10 minutes.
- Remove stuffing from the oven and allow mixture to cool slightly before serving.
Notes
Makes 1 (9”x13”)
Tips and Tricks: Allow the stuffing to sit with the stock for several minutes to allow the moisture to soak into the bread. Don't shy away on the amount of herbs used - the aromatics really help to flavor the stuffing. We don't add an egg to our recipe because we find that we don't really need it, but if you're worried your stuffing won't hold together you can stir two beaten eggs into the stuffing mixture right before pouring it into the baking dish. Keeping the stuffing covered in foil for some of the baking time will help keep the stuffing moist, while uncovering it for the last third of the baking time will allow for a crisp, buttery top to form on the dish.
Tips and Tricks: Allow the stuffing to sit with the stock for several minutes to allow the moisture to soak into the bread. Don't shy away on the amount of herbs used - the aromatics really help to flavor the stuffing. We don't add an egg to our recipe because we find that we don't really need it, but if you're worried your stuffing won't hold together you can stir two beaten eggs into the stuffing mixture right before pouring it into the baking dish. Keeping the stuffing covered in foil for some of the baking time will help keep the stuffing moist, while uncovering it for the last third of the baking time will allow for a crisp, buttery top to form on the dish.
Nutrition
Serving: 1servingCalories: 252kcalCarbohydrates: 23gProtein: 7gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 36mgSodium: 679mgPotassium: 224mgFiber: 2gSugar: 7gVitamin A: 305IUVitamin C: 3mgCalcium: 60mgIron: 2mg
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