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    Home > Blog > Holiday > Fig Herb and Sausage Stuffing

    Fig Herb and Sausage Stuffing

    by Teri Lyn Fisher · Published: Nov 16, 2016 · Modified: May 25, 2020

    Jump to Recipe

    A pan of fig, herb, and sausage stuffing with a serving spoon.
    Our Fig, Herb and Sausage Stuffing is on our thanksgiving menu again this year because it’s one of our absolute favorites! The combination of savory and salty with a hint of sweetness is really addicting here, but the best part about this stuffing is the buttery toasted top that contrasts the soft and steamy “filling”. Also lets be serious, the star of most thanksgiving tables is the stuffing, so it may as well be ‘drop your pants’ delicious, right?! :) Enjoy!
    It’s that time of year again, for some Thanksgiving recipes. Don’t worry though, if you hate them we only have a few. Stuffing is one thing we love to make because stuffing is one of the best parts of thanksgiving. I also think it’s probably the most carby-iest. Because I don’t usually cook thanksgiving, and my family is all out of town I don’t really get leftovers. So making some Thanksgiving staples to enjoy pre or post Thanksgiving is something I always like doing because Thanksgiving food is the best. So for our first stuffing recipe for the season we have a Fig and Herb Sausage stuffing. I really love this one because it has a sweet and savory situation to it. We used dried figs, and it gives the stuffing such a nice sweet moment which I think will go so well with all of the rest of your Thanksgiving fare including cranberry sauce! Enjoy guys! :)

    ♥ Teri

    A close up of fig, herb, and sausage stuffing with a portion taken out.

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    A pan of fig, herb, and sausage stuffing with a serving spoon.

    Fig, Herb and Sausage Stuffing

    5 from 4 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 10 minutes mins
    Cook Time: 45 minutes mins
    Servings: 8

      INGREDIENTS  

    • 1 baguette, cubed into ½” pieces and left out to dry/stale
    • 6 tablespoons unsalted butter, divided
    • 6 ounces Italian sausage
    • 1 medium onion diced
    • 2 ribs celery, diced
    • 14 dried mission figs, quartered
    • 2 tablespoons thyme
    • 1 tablespoon thinly sliced chives
    • 2 ½ cups warm chicken stock or vegetable stock
    • salt and pepper to taste

      INSTRUCTIONS  

    • Preheat oven to 375˚F.
    • Pour bread cubes into a large mixing bowl and set aside.
    • Melt 2 tablespoons butter in a large skillet over medium-high heat.
    • Add sausage, brown and crumble for 2 to 3 minutes. Drain with a slotted spoon and pour sausage over the bread cubes.
    • Melt remaining butter into the skillet and add onion and celery. Saute for 4 to 5 minutes or until onion and celery becomes translucent. Season with salt and pepper. Add figs and continue to sauté for 2 to 3 minutes. Stir in thyme and chives.
    • Remove mixture from heat and pour over bread cube mixture. Toss mixture together before pouring warm stock over the top. Fold mixture together until no dry spots remain and everything is well mixed.
    • Allow mixture to sit for about 6 to 8 minutes so any excess liquid can absorb into the mixture. Adjust seasonings.
    • Place mixture into a lightly greased 9”x13” baking dish and cover with foil.
    • Bake for 25 to 30 minutes, uncover and continue to bake for about 5 minutes.
    • Remove stuffing from the oven and allow mixture to cool for about 10 minutes before serving.

      NOTES  

    • *Makes 1 (9”x13”)
    Calories: 304kcal Carbohydrates: 29g Protein: 9g Fat: 17g Saturated Fat: 8g Cholesterol: 41mg Sodium: 466mg Potassium: 319mg Fiber: 3g Sugar: 9g Vitamin A: 407IU Vitamin C: 5mg Calcium: 70mg Iron: 2mg

    November 16, 2016 / 8 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    November 16, 2016 / 8 Comments

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    1. Dennett

      November 20, 2020 at 9:35 am

      5 stars
      I am not a fan of stuffing but I love figs so I thought why not! I have made this now for the past 3 Thanksgivings due to request. This is the only stuffing I will personally eat and everyone that tries it loves it.

      Reply
      • Jenny Park

        November 20, 2020 at 10:00 am

        So happy to hear that! This is a personal favorite of mine as well!

        Reply
    2. Susan Umar

      November 16, 2018 at 3:01 pm

      Can you tell me approximately how many cups of bread cubes you should have? Looking forward to trying this! Thanks!

      Reply
      • Jenny Park

        November 18, 2018 at 10:07 am

        I usually have about 5-6 heaping cups :)

        Reply
    3. Gail

      November 16, 2016 at 10:02 pm

      WOW, now I’ve got to make 2 stuffings this year–and that’s not a complaint. Will make the Pumpkin Cornbread and this Fig Herb and Sausage. Who knows, I may even combine the two. Thanks for such wonderful recipes.

      Reply
    4. stacey snacks

      November 16, 2016 at 6:09 am

      I posted Suzanne Goin’s date and sausage stuffing today….very similar to your stuffing. SO GOOD!

      Reply
    5. Tran Nguyen

      November 18, 2015 at 4:11 pm

      This looks amazing, and I may try this year as an change up from my usual dressing (or perhaps make two dressings this year).. Was wondering if this would hold up if I prepped everything the day before, up to step 6 before stock.. and then added the stock just before baking the next day? Or would I be able to prep everything to step 8 and just toss in the oven the next day?

      Reply
    6. Bella B

      November 14, 2015 at 11:06 am

      This looks amazing I’m so use to the normal stuffing I would love to change it up this is a great twist!

      http://xoxobella.com

      Reply

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