Fig-and-Prosciutto Stuffing

By Molly O'Neill

Total Time
20 minutes
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Ingredients

Yield:about 12 cups
  • ½pound dried figs
  • 1cup Madeira
  • ¼pound prosciutto, minced
  • 1cup toasted pecans, chopped
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

202 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 6 grams protein; 386 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Simmer the figs in the Madeira for 15 minutes, drain well, pat dry and chop roughly. Place the figs, prosciutto and pecans in a large bowl. Prepare the bread stuffing, then combine it with the fig mixture. If baking in a casserole, it will not be necessary to add more chicken broth.

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