Chestnut Stuffing With Figs Soaked in Brandy

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By: Madeleine Greey

This festive stuffing tastes best if you use quality (albeit stale) bread like sourdough or baguette. It makes enough to stuff a 14 to 17 lb (6 to 8 kg) turkey or can be baked separately.

Ingredients

1/2 cup (125 mL) chopped dried figs

1/4 cup (50 mL) brandy

1/4 cup (50 mL) butter

2 medium onions, chopped

2 stalks celery, with leaves, chopped

1-1/2 cups (375 mL) chestnuts, roasted, peeled and coarsely chopped

1/4 cup (50 mL) chopped fresh parsley

1 tsp (5 mL) dried sage leaves

1 tsp (5 mL) dried thyme leaves

1/2 tsp (2 mL) anise seeds or fennel seeds

1/4 tsp (1 mL) ground cloves

8 cups (2 L) 1-inch (2.5-cm) cubes stale bread, about 6 slices

3/4 cups (175 mL) chicken stock, approx.

1/2 tsp (2 mL) salt, or to taste

1/4 tsp (1 mL) pepper

1 tbsp (15 mL) butter, cut into small pieces

Preparation

Soak figs in brandy in a small bowl for 30 minutes.

Preheat oven to 350F (180C).

In a large non-stick skillet melt butter over medium heat. Stir in onion and celery and cook 5 minutes or until soft and fragrant. Transfer to a large bowl and add chestnuts, parsley, sage, thyme, anise seeds, cloves, bread, figs and soaking liquid, combine well.

Add just enough chicken stock to make a moist but not soggy mixture. Season with salt and pepper. Stuff into cavity of a turkey or spoon into a greased 12 x 8-inch (3 L) baking dish. Cover with aluminum foil and bake on middle rack for 20 minutes. Uncover, dot with butter and bake 20 to 30 minutes or until golden brown and crispy.

Makes 10 servings.

Serving(s): 10

Nutritional Information
Per Serving: about
Calories	183
Protein	3 g
Fat (total)	7 g
Carbohydrate	25 g
Fibre	3 g
Sodium	333 mg

Also in this menu:

Chestnuts roasting

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