Sausage, Fig & Cranberry Stuffing
We couldn’t get over all of the outstanding flavors that dance around together in this stuffing. We obviously have sausage, figs and cranberries, but there’s more, so much more. Those figs and cranberries are soaked in brandy, wowza! We also have rosemary and pine nuts. And of course the staples of onion, celery, and seasoned stuffing mix. Basically, the most memorable clash of flavors in a stuffing that man has ever seen.
As we mentioned above, this was a HUGE hit last year. Everyone was ooh-ing and aah-ing over it, asking what was in it and how it was made. Our plan this year is to somehow hoard a portion for myself. Shhh, we're not going to tell anyone where we're stashing it! We highly recommend making this stuffing – you will be crowned a Thanksgiving rock star (and really, what better type of rock star is there?).
One year ago: Chocolate-Covered Peanut Butter Crisp Squares
Sausage, Fig & Cranberry Stuffing
Yield: 6 to 8 servings A festive stiffing reliable for Thanksgiving or Christmas- ¾ cup (37.5 g) large-diced dried figs, stems removed
- ¾ cup (90.91 g) dried cranberries
- ½ cup (120 g) Calvados or brandy
- ¼ cup (56.75 g) unsalted butter, (4 tablespoons )
- 1½ cups (240 g) diced onions
- 1 cup (101 g) ½-inch-diced celery, (about 3 stalks)
- 12 ounces (340.2 g) pork sausage, casings removed (sweet, mild or hot - your preference)
- 1½ tablespoons (1.5 tablespoons) chopped fresh rosemary leaves
- 3 tablespoons pine nuts, toasted
- 3 cups (510 g) herb-seasoned stuffing mix
- 1½ cups (360 ml) chicken stock
- 1 egg, beaten
- 1 teaspoon kosher salt
- ½ teaspoon (0.5 teaspoon) freshly ground black pepper
- Preheat oven to 325 degrees F. Butter a 9x13 casserole dish; set aside.
- Place the dried figs and cranberries in a small saucepan and pour in the Calvados and ½ cup of water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
- Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
- Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, salt and pepper and stir well.
- Transfer the stuffing to the prepared casserole dish. Bake for 45 minutes.
Notes
*Note: The stuffing can be assembled the day before, just cover and refrigerate.
- Yield: 6 to 8 servings
- Prep: 30 minutes
- Cook: 45 minutes
- Total: 1 hour 15 minutes
Ingredients
- ¾ cup ( 37.5 g ) large-diced dried figs, stems removed
- ¾ cup ( 90.91 g ) dried cranberries
- ½ cup ( 120 g ) Calvados or brandy
- ¼ cup ( 56.75 g ) unsalted butter, (4 tablespoons )
- 1½ cups ( 240 g ) diced onions
- 1 cup ( 101 g ) ½-inch-diced celery, (about 3 stalks)
- 12 ounces ( 340.2 g ) pork sausage, casings removed (sweet, mild or hot - your preference)
- 1½ tablespoons ( 1.5 tablespoons ) chopped fresh rosemary leaves
- 3 tablespoons pine nuts, toasted
- 3 cups ( 510 g ) herb-seasoned stuffing mix
- 1½ cups ( 360 ml ) chicken stock
- 1 egg, beaten
- 1 teaspoon kosher salt
- ½ teaspoon ( 0.5 teaspoon ) freshly ground black pepper
Method
- Preheat oven to 325 degrees F. Butter a 9x13 casserole dish; set aside.
- Place the dried figs and cranberries in a small saucepan and pour in the Calvados and ½ cup of water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
- Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
- Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, salt and pepper and stir well.
- Transfer the stuffing to the prepared casserole dish. Bake for 45 minutes.
