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
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Fig, Herb and Sausage Stuffing
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”)
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Can you tell me approximately how many cups of bread cubes you should have? Looking forward to trying this! Thanks!
I usually have about 5-6 heaping cups :)
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.
I posted Suzanne Goin’s date and sausage stuffing today….very similar to your stuffing. SO GOOD!
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?
This looks amazing I’m so use to the normal stuffing I would love to change it up this is a great twist!
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