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Active Time: 30 Minutes
Total Time: 55 Minutes
Yield: Makes 24 cups (Serves 48)
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This hearty stuffing has a wonderful light molasses flavor with a little additional sweetness from the figs and the raisins in the bread. Make sure your dried figs are moist and plump.
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RECIPE INGREDIENTS
| 2 loaves Corn and Semolina Anadama Bread (see recipe) |
| 3 pounds old-fashioned salt pork, sliced 1/2 inch thick |
| 2 pounds onions, coarsely chopped |
| 14 garlic cloves, chopped |
| 1/4 cup chopped herbs--a mix of thyme, rosemary and sage leaves |
| 1 1/2 pounds celery hearts, coarsely chopped |
| 1/2 pound moist and plump dried black Mission figs |
| 2 cups Muscat |
| 2 tablespoons salt |
| 1 tablespoon poultry seasoning |
| 2 teaspoons freshly ground pepper |
| 2 cups turkey stock |
| 2 heaping cups chopped parsley |
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DIRECTIONS
Preheat the oven to 375 degrees F. Spread the bread on 2 baking sheets and toast in the oven for
about 15 minutes, stirring occasionally, until dry. Transfer to a large bowl.
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Rinse the salt pork and remove the rinds. Cut the salt pork into 1/2 -inch dice and
transfer to a large enameled cast-iron casserole. Cook over low heat until the fat has been
rendered and the cracklings are golden and crisp, about 25 minutes. Drain the cracklings
and add them to the bread in the bowl.
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Pour off all but 2/3 cup of the fat from the casserole. Add the onions, garlic and herbs
along with half of the celery hearts. Cook over moderately low heat, stirring occasionally,
until the vegetables are softened, about 15 minutes. Add to the bread in the bowl.
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In a medium saucepan, simmer the figs in the Muscat over low heat until softened,
about 8 minutes. Pour the figs and Muscat over the bread and add the salt, poultry
seasoning and pepper. Add the raw celery hearts, turkey stock and parsley and toss
lightly until thoroughly mixed. Taste for seasoning.
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MAKE AHEAD: The bread cubes, cracklings, and vegetables can be prepared through Step 3
and refrigerated separately. Combine before proceeding.
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Serving size = 1/2 cup
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes 24 cups (Serves 48)
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