Fig And Pecan Stuffing With Sage From Standards Of Excellence'S Chef Rachelle Boucher Recipe

Name: Fig And Pecan Stuffing With Sage From Standards Of Excellence'S Chef Rachelle Boucher
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons olive oil; 2 cups diced celery; 2 cups diced onion; 2 cups quartered dried Mission figs (apx.10 oz.); trim off tough stems; 1 stick unsalted butter,(4 oz.) cut into 1/2 inch; pieces; 2 teaspoons kosher salt, or more to taste; 1/2 teaspoon cracked black pepper; 2 cups of turkey, chicken or vegetable; stock, plus one additional cup; One 14 ounce bag of toasted, unseasoned; bread cubes (apx. ⅓ cups); 3 cups whole toasted pecans, coarsely; chopped; 1/2 cup chopped Italian parsley; cup chopped fresh sage; 1/4 cup chopped fresh thyme

Servings: persons

2 Tablespoons olive oil
2 cups diced celery
2 cups diced onion
2 cups quartered dried Mission figs (apx.10 oz.)
trim off tough stems
1 stick unsalted butter,(4 oz.) cut into 1/2 inch
pieces
2 teaspoons kosher salt, or more to taste
1/2 teaspoon cracked black pepper
2 cups of turkey, chicken or vegetable
stock, plus one additional cup
One 14 ounce bag of toasted, unseasoned
bread cubes (apx. ⅓ cups)
3 cups whole toasted pecans, coarsely
chopped
1/2 cup chopped Italian parsley
cup chopped fresh sage
1/4 cup chopped fresh thyme

1
["1. Preheat a large saute or frying pan on medium high heat. When pan is hot add olive oil and drop an onion piece into the hot oil. When it sizzles turn up the heat and add celery, onions, and figs. Toss to coat and reduce heat to a medium-high and saute for 5 to 7 minutes until translucent. Reduce heat and add butter pieces, salt and pepper. Toss to combine and remove from heat. Add 2 cups of stock. Set aside.", "2. In a large bowl, combine bread cubes, pecans, parsley, sage and thyme.", "3. Add vegetable and stock mixture and combine well. Taste and adjust seasoning. Stuffing should be well seasoned. Add additional stock as needed for moist, but not soggy stuffing. Stuffing used to stuff poultry should just cling together. Stuffing or ""dressing"" cooked in a separate dish needs more moisture.", "4. To stuff poultry, be sure to use room temperature stuffing. Stuff and cook the bird immediately. Cold stuffing can hinder the cooking process. Do not over stuff the cavity, as stuffing expands and it will again slow the cooking process. When storing leftovers, remove any remaining stuffing from the cavity to allow leftovers to cool quickly."]

1125

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 18 ingredients. The key ingredients include: 2 Tablespoons olive oil, 2 cups diced celery, 2 cups diced onion, 2 cups quartered dried Mission figs (apx.10 oz.), and more.

Yes, Fig And Pecan Stuffing With Sage From Standards Of Excellence'S Chef Rachelle Boucher falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fig And Pecan Stuffing With Sage From Standards Of Excellence'S Chef Rachelle Boucher

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