Fig and Almond Stuffing with Fennel
- 2 1/2 cups Chicken or vegetable stock
- 2 Large carrots
- 8 Large eggs lightly beaten
- 3 Celery ribs
- 2 cups Black Mission Figs stemmed and chopped
- 1 Large onion
- 2 garlic cloves, minced
- 1 Large fennel bulb cored and finely chopped
- 2 tbsps Sage
- 3 cups Bread cut into 1 inch cubes
- 2 tbsps Flat-leaf Parsley
- 1 tsp Fennel Seeds
- 6 tbsps butter, plus more for greasing the pan
Before making stuffing, you have to stale the bread at least a day ahead. 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. 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. Add salt and pepper to your liking, then 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.