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Thursday, November 3, 2016

National Fig Week and a Fig Stuffing Perfect for Thanksgiving

National Fig Week occurs the first week of November. Figs offer more than just a delicious taste. They have romance, nutritional superiority and array of creativity built inside of each one. Nutrients including fiber, calcium, iron, potassium and antioxidants Figs are perfect for cheese trays, salads, entrees, side dishes and desserts. You also can eat them directly out of the bag. Figs also provide a tasty, quick energy source

  1. 1 loaf Italian bread (about 16 cups/about 1 pound)
  2. 6-8 tablespoons unsalted butter
  3. 2 onions, minced (about 1-1/4 cups)
  4. 4 stalks celery (about 2 cups)
  5. 4-5 cloves garlic (about 3 tablespoons minced)
  6. Sea salt, to taste
  7. Freshly ground black pepper, to taste
  8. 1/2 cup white grape juice (low sugar content)
  9. 1- 1/4 cup dried figs, roughly chopped and stems removed
  10. 1/2 cup pine nuts
  11. Few sprigs fresh thyme, chopped or whole
  12. Few sprigs fresh sage, chopped or whole
  13. 2 and 1/2 cups chicken broth
  14. 2 large eggs, beaten
  1. Preheat oven to 375° F.
  2. Cut bread loaf into 1/2-inch pieces then into cubes and place on baking sheets in the oven for about 10 minutes.
  3. Butter a large oven-safe dish. Butter the foil you'll put on top of the dish so the melted butter will drip down into the stuffing.
  4. Next, use a large sauté pan to heat the butter and add the onions, cooking down for about a minute or two.
  5. Next, add the diced celery and garlic. Cook for an additional minute or two to soften. You can brown them slightly if you choose to, as well, which just requires a few more minutes of cooking. Add the juice to sweeten the dish. Evaporate most of the juice, leaving about 2 tablespoons. Remove from heat immediately and set aside.
  6. Pour the chicken broth into the baking dish. Add the remaining ingredients and the two beaten eggs. Mix together.
  7. Bake in 350° F oven for 20 minutes, covered. Remove covering and bake for an additional 30 minutes. Remove from oven immediately and serve as a side dish or stuff inside a fully cooked turkey or chicken for presentation.


  1. You know, I love the idea of figs, but never had good recipes for them! These look wonderful.

  2. There really is a national week for everything :) I love figs. I wish my family did more fig dishes.

  3. I'm not normally big into figs, but if you snuck it into stuffing, I'm sure I would have no problem digging right in!

  4. I am super fan of figs however have never used them for stuffing I bet it is a good recipe. Will try it soon.

  5. My in-laws love figs but I am not really wowed by them. Although incorporating them into stuffing for Thanksgiving would probably be the way for me to eat them!

  6. I'm making stuffin today and never thought to use figs. Sounds delicious.

  7. I've never tried stuffing with figs but I'm sure that they add a lot of flavor to the recipe. I am so excited for all the delicious food we will eat today for Thanksgiving.

  8. Omg can we say yum?!?! This looks absolutely delicious!!! Must give your recipe a try

  9. That dish looks divine. They were having a great sale on figs in one of my supermarkets. I must try this.


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