Italian Fig and Prosciutto Stuffing

Ingredients

• 2 cups dried figs, tough stems removed
• 1 cup Madeira
• ¼ pound prosciutto, minced
• 1 cup toasted pecans, chopped
• ½ 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 ½ 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
• ⅓ cup chicken broth, homemade or low-sodium canned, plus more if needed

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    408 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 10 grams protein; 40 milligrams cholesterol; 1560 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Twelve cups

Preparation

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.
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.
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.

1 hour