Italian Fig and Prosciutto Stuffing Recipe

Name: Italian Fig and Prosciutto Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried figs, tough stems removed; 1 cup Madeira; 1/4 pound prosciutto, minced; 1 cup toasted pecans, chopped; 1/2 cup unsalted butter; 1 onion, peeled and minced; 1 cup minced Italian parsley; 1 cup minced celery ribs and leaves; 1 tablespoon salt, or to taste; 1 1/2 teaspoons freshly ground black pepper; 2 teaspoons dried thyme; 1 teaspoon dried rosemary; 1 teaspoon dried sage; 8 cups cubed stale bread ( 1/2-inch cubes), lightly toasted; ⅓ cup chicken broth, homemade or low-sodium canned, plus more if needed

Servings: persons

2 cups dried figs, tough stems removed
1 cup Madeira
1/4 pound prosciutto, minced
1 cup toasted pecans, chopped
1/2 cup unsalted butter
1 onion, peeled and minced
1 cup minced Italian parsley
1 cup minced celery ribs and leaves
1 tablespoon salt, or to taste
1 1/2 teaspoons freshly ground black pepper
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
8 cups cubed stale bread ( 1/2-inch cubes), lightly toasted
⅓ cup chicken broth, homemade or low-sodium canned, plus more if needed

1
In a nonreactive saucepan, simmer the figs in the Madeira for 15 minutes.
2
Drain, pat dry and roughly chop.
3
Place the figs, prosciutto and pecans in a medium bowl.
4
Set aside.
5
Melt the butter in a skillet over medium heat.
6
Add the onion and saute until soft, about 5 minutes.
7
Add the parsley, celery, salt, pepper and herbs and cook for 5 minutes more.
8
Place the mixture in a large bowl, add the cubed bread and chicken broth and toss to combine.
9
Add the fig mixture and toss to combine.
10
Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth.
11
Roast the bird.
12
Bake the extra stuffing, covered, for about 30 minutes, before serving.

471

kcal

Calories

Fat

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 15 ingredients. The key ingredients include: 2 cups dried figs, tough stems removed, 1 cup Madeira, 1/4 pound prosciutto, minced, 1 cup toasted pecans, chopped, and more.

Yes, Italian Fig and Prosciutto Stuffing falls under the Soups & Stews 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.

That's it — enjoy your meal!

Italian Fig and Prosciutto Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions