Fig-and-Almond Bread Stuffing with Fennel Recipe

Name: Fig-and-Almond Bread Stuffing with Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 12-ounce loaf peasant bread, cut into 1-inch cubes; 5 ounces sliced almonds (1 1/2 cups); 12 ounces dried Black Mission figs (2 cups), stemmed and coarsely chopped; 2 tablespoons chopped sage; 2 tablespoons chopped flat-leaf parsley; 6 tablespoons unsalted butter, plus more for greasing; 1 onion, finely chopped; 3 celery ribs, finely chopped; 2 large carrots, finely chopped; 1 fennel bulb, cored and finely chopped; 2 garlic cloves, minced; 1 tablespoon fennel seeds, finely chopped; 8 large eggs, lightly beaten; 2 1/2 cups chicken stock or low-sodium broth; Salt and freshly ground pepper

Servings: persons

One 12-ounce loaf peasant bread, cut into 1-inch cubes
5 ounces sliced almonds (1 1/2 cups)
12 ounces dried Black Mission figs (2 cups), stemmed and coarsely chopped
2 tablespoons chopped sage
2 tablespoons chopped flat-leaf parsley
6 tablespoons unsalted butter, plus more for greasing
1 onion, finely chopped
3 celery ribs, finely chopped
2 large carrots, finely chopped
1 fennel bulb, cored and finely chopped
2 garlic cloves, minced
1 tablespoon fennel seeds, finely chopped
8 large eggs, lightly beaten
2 1/2 cups chicken stock or low-sodium broth
Salt and freshly ground pepper

1
Preheat the oven to 350.
2
Spread the bread on a large baking sheet and toast for about 15 minutes, stirring once, until slightly dry.
3
Spread the almonds on another baking sheet and toast for 5 minutes, until lightly browned.
4
Let the almonds cool, then lightly crush them.
5
Transfer the bread and almonds to a large bowl and add the figs, sage and parsley.
6
In a large skillet, melt the 6 tablespoons of butter.
7
Add the onion, celery, carrots, chopped fennel bulb, garlic and fennel seeds and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes.
8
Let cool, then scrape the vegetables into the bread mixture in the bowl.
9
Stir in the eggs and stock and season with salt and pepper.
10
Butter a 9-by-13-inch baking dish.
11
Spread the stuffing mixture in the dish and cover with foil.
12
Bake for 30 minutes, until heated through.
13
Uncover and bake for 10 minutes longer, until the top is lightly browned.
14
Serve hot.

1009

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: One 12-ounce loaf peasant bread, cut into 1-inch cubes, 5 ounces sliced almonds (1 1/2 cups), 12 ounces dried Black Mission figs (2 cups), stemmed and coarsely chopped, 2 tablespoons chopped sage, and more.

Yes, Fig-and-Almond Bread Stuffing with Fennel 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.

Fig-and-Almond Bread Stuffing with Fennel

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