Valley Fig Growers
Savory Fig & Walnut Dressing
Makes about 10 1⁄2 cups (21 servings)
Ingredients
- 2 to 4 tablespoons margarine
- 1 1/2 cups each chopped onion, apple and celery
- 1 tablespoon poultry seasoning
- 1 1/2 teaspoons each finely grated orange peel, ground sage and dried thyme leaves
- 12 cups unseasoned dry bread cubes
- 2 1/2 cups coarsely chopped Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs
- 1/2 pound mild Italian sausage links, cooked and chopped
- 1 cup walnut pieces, toasted
- 1 to 1 1/4 cups each white wine and chicken broth
- Salt to taste
Directions
- Heat oven to 350°F. In large deep skillet or Dutch oven, cook margarine, onion, apple and celery over medium heat, stirring occasionally, until onion is soft. Remove from heat; add poultry seasoning, orange peel, sage and thyme. Stir in remaining ingredients, adding enough wine and chicken broth to moisten. Blend well. Place in buttered 13-x-9-inch baking dish or large casserole. Cover and bake for 45 minutes; remove cover and continue baking 15 minutes until heated through and top is crisp. Or, spoon stuffing into cavities of a 12- to 15-pound turkey; roast as desired.
Nutrition Information
amount per serving
- Calories 278
- % Calories from Fat 25%
- Fat 8
- Cholesterol 4
- Protein 7
- Carbohydrates 46
- Fiber 7
- Iron 2
- Sodium 404
- Calcium 68
- Potassium 295
