Italian Fig and Prosciutto Stuffing

Name: Italian Fig and Prosciutto Stuffing
Total time: 1 h
Yield: Twelve cups
Cuisine: italian
Ingredients: 2 cups dried figs, tough stems removed; 1 cup Madeira; 1/4 pound prosciutto, minced; 1 cup toasted pecans, chopped; 1/2 cup unsalted butter; 1 onion, peeled and minced; 1 cup minced Italian parsley; 1 cup minced celery ribs and leaves; 1 tablespoon salt, or to taste; 1 1/2 teaspoons freshly ground black pepper; 2 teaspoons dried thyme; 1 teaspoon dried rosemary; 1 teaspoon dried sage; 8 cups cubed stale bread ( 1/2-inch cubes), lightly toasted; 1/3 cup chicken broth, homemade or low-sodium canned, plus more if needed

By Molly O'Neill

Updated Nov. 11, 2022

Total Time: 1 hour
Rating: 4(18)
Comments: Read comments

Featured in: Begging for Crumbs

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Ingredients

Yield:Twelve cups

2cups dried figs, tough stems removed
1cup Madeira
¼pound prosciutto, minced
1cup toasted pecans, chopped
½cup unsalted butter
1onion, peeled and minced
1cup minced Italian parsley
1cup minced celery ribs and leaves
1tablespoon salt, or to taste
1½teaspoons freshly ground black pepper
2teaspoons dried thyme
1teaspoon dried rosemary
1teaspoon dried sage
8cups cubed stale bread ( ½-inch cubes), lightly toasted
⅓cup chicken broth, homemade or low-sodium canned, plus more if needed

Ingredient Substitution Guide

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Preparation

Step 1
In a nonreactive saucepan, simmer the figs in the Madeira for 15 minutes. Drain, pat dry and roughly chop. Place the figs, prosciutto and pecans in a medium bowl. Set aside.
Step 2
Melt the butter in a skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the parsley, celery, salt, pepper and herbs and cook for 5 minutes more. Place the mixture in a large bowl, add the cubed bread and chicken broth and toss to combine. Add the fig mixture and toss to combine.
Step 3
Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes, before serving.