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Sage, Walnut & Dried Fig Stuffing




Source of Recipe


Adapted from More from Ace Bakery


Recipe Introduction


This version uses a slab of herb bread bought at the farmers' market along with freshly shelled walnuts. Linda uses pecans and a sage bread in her version. I used a mix of kadota and black mission dried figs, but whatever you find will taste great. I also used a slightly herb vegetable stock (from an herb bouillon) for another layer of herb infusion.*



List of Ingredients




1 large loaf of rustic herb bread (GF - about 6 - 7 cups of 1/2 cubes)
1 cup fresh or frozen cranberries
1/2 cup unsweetened apple juice
1 large onion, chopped
1 cup dried figs, finely chopped
1 cup sugared walnuts (see recipe below)
1 tablespoon fresh sage, finely chopped
1/4 cup unsalted margarine, melted
2/3 cup vegetable stock
1/2 teaspoon fine grain sea salt
freshly ground black pepper


Recipe



Preheat oven to 375 degrees. Cut the bread into 1/2-inch cubes. Shoot for 6
to 7 cups of cubed bread. Set aside in a large bowl.

Put the cranberries in a small saucepan with 1/4 cup of the apple juice and
bring to a boil. Reduce to a simmer and cook until cranberries start to pop
and split. Cook a minute beyond that and drain the cranberries, discarding
the cooked apple juice. Add the cranberries to the bread, along with the
onion, figs, sugared walnuts, and sage.

In that same small saucepan over medium heat whisk together the remaining
(1/4 cup) apple juice, margarine, and stock. Toss the bread (don't over mix
or it could go to mush) and stuff whatever it is you are going to stuff.
Alternatively, bake, covered, in a casserole dish at 375 degrees for 50
minutes.

*Makes about 6 cups of stuffing.*

***(don't discard the apple juice, freeze it for use in muffins or a nice cranberry bread)