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Ingredients
- 2cups dried figs, tough stems removed
- 1cup Madeira
- ¼pound prosciutto, minced
- 1cup toasted pecans, chopped
- ½cup unsalted butter
- 1onion, peeled and minced
- 1cup minced Italian parsley
- 1cup minced celery ribs and leaves
- 1tablespoon salt, or to taste
- 1½teaspoons freshly ground black pepper
- 2teaspoons dried thyme
- 1teaspoon dried rosemary
- 1teaspoon dried sage
- 8cups cubed stale bread ( ½-inch cubes), lightly toasted
- ⅓cup chicken broth, homemade or low-sodium canned, plus more if needed
Nutritional analysis per serving (12 servings)
294 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 7 grams protein; 393 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a nonreactive saucepan, simmer the figs in the Madeira for 15 minutes. Drain, pat dry and roughly chop. Place the figs, prosciutto and pecans in a medium bowl. Set aside.
- Step 2
Melt the butter in a skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the parsley, celery, salt, pepper and herbs and cook for 5 minutes more. Place the mixture in a large bowl, add the cubed bread and chicken broth and toss to combine. Add the fig mixture and toss to combine.
- Step 3
Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes, before serving.
Private Notes
Comments
I've made this many times and it goes over well in my family.