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Sage, Walnut and Fig Stuffing




Source of Recipe


Linda Hayes (adapted from More From Ace Bakery


Recipe Introduction


Makes about 6 cups of stuffing. The recipe for sugared walnuts is included in this archive under snacks.


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. Aim 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, set aside the cooked apple juice to use in muffins or something later. 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.