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Sausage & Fig Stuffing

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 8
  • 25 min
  • 120 min
  • $$
Gatheredtable
adapted fromWilliams Sonoma

Ingredients

  • 12 ounce baguette, crusts removed, cut into 1/2-inch pieces
  • 1 leek, chopped
  • 1 celery stalk, chopped
  • 3 tablespoons chopped fresh italian parsley
  • 2 teaspoons chopped fresh thyme
  • 1 cup dried figs, chopped
  • 3 tablespoons unsalted butter
  • 1 pound pork sausage
  • 12 ounces herbed stuffing mix
  • 3 1/2 cups chicken stock
  • sea salt and freshly ground pepper, to taste

Directions

Prep: 1. Remove crust and cut bread. 2. Spread bread out on a baking sheet and let dry overnight. Alternatively, place baking sheet in a 350°F oven and bake until bread is dried out, 20 minutes. Set aside. 3. Chop leek, celery, parsley, thyme and figs. Make: 1. Preheat oven to 375. 2. In a large ovenproof pan over medium heat, melt 2 tablespoons of butter. 3. Add onion and celery and sauté, stirring occasionally, until tender, about 5 minutes. Transfer to a bowl. 4. In same pan over medium heat, melt another tablespoon butter, add sausage and cook through, stirring and crumbling with a fork, about 10 minutes. 5. Add back onion mix to pan, and also add: bread cubes, stuffing mix, parsley, thyme, dried figs and chicken stock. 6. Stir well, coat bread with stock. Season with salt and pepper. 7. Bake about 40 minutes, stirring halfway through, it's done when golden and crispy

Notes

If you prefer your stuffing a tad on the wet side, add more stock to your liking. Start with 1/4 cup and increase slowly. Feel free to add fresh sage leaves, we recommend about 2 tablespoons, chopped. So good you will wonder why you only make it on Thanksgiving! Leeks can be particularly dirty, make sure to rinse them thoroughly - https://www.youtube.com/watch?v=SdX6W6qpoEk

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