Moist, flavorful and off-the-hook delicious! This Thanksgiving stuffing is so pretty with sliced figs on top.
| Brandied Chestnut & Sausage Stuffing with Organic Mission Figs |
Recipe by
Recipe Type: Side
Prep time: 40 mins
Cook time: 30 mins
Total time: 1 hour 10 mins
Serves: 10-12
Ingredients
- 4 cups each, of day-old multigrain bread & french bread, cut into 1/2 inch cubes
- 4 cups day-old french bread, cut into 1/2 inch cubes
- 4 -5 mild Italian Sausage, casings removed
- 2 cups peeled roasted chestnuts, coarsely chopped
- 3 large shallots, chopped
- 6 celery stalks, with leaves, chopped
- 1 1/2 cups organic Mission figs
- 1/4 cup butter
- 2 eggs lightly beaten
- 1 cup organic chicken stock, ( preferably homemade )
- 1/2 cup Brandy
- 1 1/2 tsp each of dried thyme & fresh sage, finely chopped
- 1 1/2 tsp celery seed
- 1/4 tsp ground cloves
- 1/2 tsp anise seeds or fennel seeds
- 2 tablespoons fresh squeezed lemon juice
- 1/4 cup chopped fresh parlsey
- 1 tbsp butter cut into small pieces
Instructions
- Soak figs and chestnuts in Brandy in a small bowl for 30 minutes. Preheat oven to 350º Coat a 8x8x2 inch baking dish generously with non-stick spray. In a large skillet over medium-high heat saute the sausage until brown and cooked through, breaking into small pieces with back of fork, approx. 7-10 minutes. Set aside.
- Bring heat down to medium and melt butter. Stir in shallots and celery, cook for 5 minutes or until soft and fragrant. Stir in figs, soaking liquid, 1/2 cup chicken broth and bring to a boil. Reduce heat, cover and simmer until figs are tender, about 5 minutes.
- Transfer to a large bowl and add eggs, sausage, chestnuts, parsley, sage, thyme, anise, cloves and lemon juice, mix thoroughly. Gently add bread cubes and combine well. Season to taste with salt and pepper. Spoon into prepared baking dish. Cover baking dish with foil and bake stuffing for 25 minutes. Remove foil and dot with butter and bake 20 to 30 minutes or until golden brown and crispy. Serve hot. Serves 10 – 12.
