Anadama Bread and Fig Stuffing with Celery and Crac

Name: Anadama Bread and Fig Stuffing with Celery and Cracklings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 loaves Corn and Semolina Anadama Bread; 3 pounds old-fashioned salt pork, sliced 1/2 inch thick; 2 pounds onions, coarsely chopped; 14 garlic cloves, chopped; 1/4 cup chopped herbsa mix of thyme, rosemary and sage leaves; 1 1/2 pounds celery hearts, coarsely chopped; 1/2 pound moist and plump dried black Mission figs; 2 cups Muscat; 2 tablespoons salt; 1 tablespoon Bell's poultry seasoning; 2 teaspoons freshly ground pepper; 2 cups Rich Turkey Stock; 2 heaping cups chopped parsley

Servings: persons

2 loaves Corn and Semolina Anadama Bread
3 pounds old-fashioned salt pork, sliced 1/2 inch thick
2 pounds onions, coarsely chopped
14 garlic cloves, chopped
1/4 cup chopped herbsa mix of thyme, rosemary and sage leaves
1 1/2 pounds celery hearts, coarsely chopped
1/2 pound moist and plump dried black Mission figs
2 cups Muscat
2 tablespoons salt
1 tablespoon Bell's poultry seasoning
2 teaspoons freshly ground pepper
2 cups Rich Turkey Stock
2 heaping cups chopped parsley

1
Preheat the oven to 375.
2
Spread the bread on 2 baking sheets and toast in the oven for about 15 minutes, stirring occasionally, until dry.
3
Transfer to a large bowl.
4
Rinse the salt pork and remove the rinds.
5
Cut the salt pork into 1/2-inch dice and transfer to a large enameled cast-iron casserole.
6
Cook over low heat until the fat has been rendered and the cracklings are golden and crisp, about 25 minutes.
7
Drain the cracklings and add them to the bread in the bowl.
8
Pour off all but 2/3 cup of the fat from the casserole.
9
Add the onions, garlic and herbs along with half of the celery hearts.
10
Cook over moderately low heat, stirring occasionally, until the vegetables are softened, about 15 minutes.
11
Add to the bread in the bowl.
12
In a medium saucepan, simmer the figs in the Muscat over low heat until softened, about 8 minutes.
13
Pour the figs and Muscat over the bread and add the salt, poultry seasoning and pepper.
14
Add the raw celery hearts, Rich Turkey Stock and parsley and toss lightly until thoroughly mixed.
15
Taste for seasoning.

948

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 loaves Corn and Semolina Anadama Bread, 3 pounds old-fashioned salt pork, sliced 1/2 inch thick, 2 pounds onions, coarsely chopped, 14 garlic cloves, chopped, and more.

Yes, Anadama Bread and Fig Stuffing with Celery and Cracklings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Anadama Bread and Fig Stuffing with Celery and Cracklings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions