Ingredients
- 1 recipe plain buttermilk cornbread (see confetti cornbread recipe)
- 1 pound pork sausage (i used spicy italian)
- 1 cup madeira wine
- 2 cup pecan pieces, toasted
- 8 ounce unsalted butter
- 3 cup finely chopped onions
- 1 1/2 cup finely chopped celery
- 2 tablespoon chopped sage
- 2 tablespoon chopped thyme
- 2 tablespoon chopped rosemary
- 2 1/2 teaspoon coarse salt
- 1 teaspoon ground white pepper
Preparation
Baking Directions:
Heat oven to 350°.
Prepare cornbread and when cooled, crumble and set aside in a large bowl.
Remove sausage from casing if necessary and crumble.
Cook sausage in a skillet over medium heat until cooked through; set aside.
Place Madeira and prepped figs in a small saucepan over medium heat in order to re-hydrate figs.
All of the liquid should be evaporated; this takes about 10 minutes.
Toast pecans in a small skillet over low heat for about 5 minutes.
In a large skillet, melt butter and add onions and celery.
Cook over low to medium heat until vegetables are soft and translucent, about 10 minutes.
Add herbs, salt and pepper and cook an additional 5 minutes.
Add sausage, figs and onion mixture to the crumbled cornbread and loosely mix, using a wooden spoon or large kitchen spoon.
Gently press stuffing mixture into baking dish; the top should be textured and rustic, not smooth.
Bake stuffing for 1 hour at 350°.
