Ingredients
- 2 quart (8 cups), chicken broth
- 3 cup soft dried figs, stems removed and cut into 1/2" pieces
- 3/4 cup madeira or tawny port
- 2 pound sweet italian sausage, casings removed (optional)
- 1/2 cup (1 stick) unsalted butter
- 3 cup tb cooking oil (olive or canola)
- 1 cup large yellow onion, chopped into 1/4" pieces, about 4 cups
- 4 stalk celery, chopped into 1/4" pieces, about 2 cups
- 2 stalk large carrots, peeled and chopped into 1/4" pieces, about 2 cups
- 1 stalk 9x13 pan cornbread for stuffing (recipe below), broken into 1" pieces
- 2 stalk rounds white bread, crust removed & cut into 1" pieces, about 12 cups
- 6 stalk tb coarsely chopped fresh sage
- 4 stalk tb coarsely chopped parsley
- 3 cup pecans, coarsely chopped (optional)
- 2 quart (8 cups), chicken broth
- 3 cup soft dried figs, stems removed and cut into 1/2" pieces
- 3/4 cup madeira or tawny port
- 2 pound sweet italian sausage, casings removed (optional)
- 1/2 cup (1 stick) unsalted butter
- 3 cup tb cooking oil (olive or canola)
- 1 cup large yellow onion, chopped into 1/4" pieces, about 4 cups
- 4 stalk celery, chopped into 1/4" pieces, about 2 cups
- 2 stalk large carrots, peeled and chopped into 1/4" pieces, about 2 cups
- 1 stalk 9x13 pan cornbread for stuffing (recipe below), broken into 1" pieces
- 2 stalk rounds white bread, crust removed & cut into 1" pieces, about 12 cups
- 6 stalk tb coarsely chopped fresh sage
- 4 stalk tb coarsely chopped parsley
- 3 cup pecans, coarsely chopped (optional)
- 3 cup yellow cornmeal
- 1 1/2 cup all-purpose flour
- 3 cup tb granulated sugar
- 2 cup tb baking powder
- 1 1/2 teaspoon salt
- 2 1/4 cup milk
- 1/2 cup oil
- 3 cup eggs
Preparation
Baking Directions:
1.In a 3-quart pot over medium-high heat, bring the chicken broth to a boil.
Lower heat slightly and let cook at a rolling simmer until reduced by half.
2. Place chopped figs in a medium-size bowl.
In a large skillet over medium heat, warm madeira until simmering.
Pour over figs and let sit.
3. Return skillet to heat.
If using sausage, add to pan and break into small pieces.
Cook until lightly browned.
Remove from pan, leaving fat.
Add butter to pan.
If not using sausage, add butter and oil to pan.
4.Add the onions, celery and carrots.
Season with salt and pepper.
Cook, stirring, until soft, about 10 - 15 min.
(If pan seems dry, add a splash of chicken broth to keep vegetables moist.)
5. In a large bowl, combine cornbread and peasant bread pieces.
Add onion mixture when done, figs and madeira, sage and pecans, and toss gently.
6. Add chicken broth one cup at a time, tossing to combine.
When all is thoroughly moistened, taste a bit and add salt and pepper as needed.
7. Pour into a buttered 5 - 6 quart casserole dish, approximately 11 x 15 x 2. Wrap in foil and place in freezer.
To cooking: Remove dish from freezer when the turkey goes into the oven, or approximately 2-3 hours before baking.
Let sit at room temperature.
Place in a 375’F.
oven and bake 20 minutes.
Remove foil and bake 20 - 30 min.
more, until golden brown on top.
Cornbread for Dressing:1. Preheat oven to 400’F.
Grease a 9 x 13 inch baking pan.
2.In a large bowl, mix the 5 dry ingredients.
Add the milk, oil and eggs and stir to combine.
3.Pour into prepared pan and bake 20 - 25 minutes, until center springs back when pressed.
4.Let cool in pan.
