Written by Katie of Mexican Wildflower
Thanksgiving is one of my favorite days of the year. It’s always a special time to come together with family and friends to remember all the blessings in life.
I’ve had all the dishes I am making planned out for over a week now and a Thanksgiving stuffing recipe made with fresh bread crumbs is always on the top of my list.
Stuffing made with fresh bread crumbs tastes so much better than those dry cubes found in box mixes and it only takes a few extra minutes to prepare.
Savory fig and walnut stuffing is a twist on a traditional stuffing that will make you never want to go back to the boring box mix. The herbs and dried figs are the perfect amount of spice and sweetness. It has become my new favorite stuffing recipe that makes random appearances at my table through out the year.
If you’re still planning the dishes that will be gracing your table this year, you might want to give this stuffing a try.
Savory fig and walnut stuffing is a twist on a traditional stuffing. The herbs and dried figs are the perfect amount of spice and sweetness.
- 1 1/2 medium sized loaves of sourdough or rustic bread, cubed
- 4 celery stalks with leaves, finely chopped
- 1/2 large yellow onion, diced
- 5 cloves of garlic, crushed
- 1/4 cup butter
- 8 dried figs, coarsely chopped
- 1/2 cup walnuts, chopped
- 1/4 cup fresh parsley, coarsely chopped
- 1 egg
- 3 cups turkey or chicken broth (with drippings)*
- 1 TBS dried sage
- 2 tsp black pepper
- 1 tsp salt
- *You can also use 2 3/4 cups canned/carton chicken broth with an extra 1/4 cup melted butter.
- In a medium cast iron skillet or pan, saute the onions, celery and garlic in the butter, sprinkle with the salt. Cook until onions turn soft and begin to turn brown and caramelize.
- While the vegetables are sauteing, chop the bread, parsley, figs and walnuts. Set aside in a large bowl.
- In a small bowl whisk together the broth, egg, black pepper and sage.
- Once the vegetables are done sauteing, spoon them into the bowl with the bread mixture.
- Drizzle the broth mixture over the bread and gently toss with your hands so that all the pieces of the bread are covered.
- Place in an ungreased, medium sized casserole dish with a lid.
- Bake at 350 for 30 minutes. Uncover in the last 10 minutes if you want a crispy top.
Do you have a favorite stuffing recipe or do you try new ones each year?