los angeles guest suites

 

pom couscous

pom steak

Fig-and-Almond Bread Stuffing with Fennel

by Cathy Pollak
Print Email

figstuffingI know, I know, it's the day after Thanksgiving and who needs stuffing. It's like the Christmas cookie recipe the day after Christmas. Useless. However, since I use my own food blog as a recipe book (I don't have a little binder with secret/favorite recipes), I have a couple stuffing recipes I have to catalog for next year. This is one of them.

Food & Wine Magazine touted this as the quintessential stuffing to pair with Pinot Noir so of course I had to make it. It was very well received and requested again next year.

It definitely deviates from traditional stuffing but I believe every Thanksgiving table should have old stand-bys and new fangled recipes. I also believe there should be at least two kinds of stuffing.

This recipe was excellent. I loved the use of fresh fennel as well as fennel seeds and the dried figs. Slightly sweet and fragrant from the herbs, this was a definite treat to have at the table.

Since a lot of folks also serve turkey for Christmas, maybe this stuffing will grace your holiday table.

 

Fig-and-Almond Bread Stuffing with Fennel
Adapted from Food & Wine

One 12-ounce loaf peasant bread, cut into 1" cubes (I baked mine but store-bought is fine)
12 ounces dried Black Mission Figs (2 cups), stemmed and coarsely chopped
2 Tablespoons chopped sage
2 Tablespoons chopped flat-leaf parsley
6 Tablespoons butter, plus more for greasing (I used bacon grease for frying, butter for greasing)
1 large onion, finely chopped
3 celery ribs, finely chopped
2 large carrots, finely chopped
1 large 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 broth (if your mixture seems dry you can always add more)
Salt and pepper to taste

Before making stuffing, you have to stale the bread at least a day ahead. You want to dry up the starch cells so they refill with flavorful liquids. Tear or cube bread into smaller pieces before staling. You can also do this in the oven to speed up the process (350 degrees for 15 minutes).

Spread the almonds on another baking sheet and toast for 5 minutes at 350 degrees until lightly browned. Let the almonds cool, then lightly crush them. Transfer the bread and almonds to a large bowl and add the figs, sage and parsley.

In a large skillet, melt 6 Tablespoons of butter (I used bacon grease). 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 7-8 minutes. Let cool.

Scrape the vegetables into the bread mixture in the bowl. Stir in stock or broth until fully incorporated. This is where I taste the mixture (before I add the eggs) and season it to my liking with salt and pepper. Once I'm happy with the flavor I add the eggs and mix thoroughly.

Place the mixture into a generously buttered 9 x 13 baking dish and bake for 30 minutes at 350 degrees, the top should be lightly browned. Serve hot.

Make Ahead: The baked stuffing can be covered with foil and refrigerated overnight. Reheat in the oven before serving.

 

Cathy is currently in the development stages of her vineyard and winery in the Willamette Valley of Oregon.  She is a food writer forDavis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.

Add comment


Security code
Refresh

Restaurant News

Tiffin Wallah
New York
by Anna Harari

indianfood.jpg I first fell in love with Indian food while working at a company in West Hollywood and my boss, who was a true asshole with excellent taste in food, always ordered lunches from Anarkali.  I...

Read more...
La Duni Love
Texas
by Haley Schultheis

1.-la-duniOne of my favorite places to satiate my sweet tooth is La Duni in Dallas. La Duni Latin American café and bakery has several locations. Not only is the atmosphere feminine and romantic, the...

Read more...
The Golden State
Los Angeles
by Laraine Newman

believer2010.gifI recently joined Facebook and that is another story for another time, but its relevant to what I’m telling you because I’ve never made a friend this way until recently.

I was reading my favorite...

Read more...
Sri Siam Cafe
Los Angeles
by Jo Stougaard

jothai.jpgTwenty years ago when I lived in San Diego, my ex-husband and I loved eating at Karinya Thai Cuisine. The restaurant was up the street from our home in Pacific Beach, and it was our “go to”...

Read more...