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

1. 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."]

* Per serving · 4 servings · Values may vary.