- 1 loaf ciabatta bread
- 16 dried figs
- 1 cup walnuts
- 3 stalks sage
- 2 carrots
- 2 stalks celery
- 1 large or 2 small fe nnel bulbs
- 2 eggs
- 32 oz chicken stock
- 2 oz EVOO
- 9”x13” Baking Dish or similar
- Large mixing bowl
- Chef’s Knife
- Aluminum Foil
PREP & COOKING INSTRUCTIONS
PREP TIME: 20 MINUTES - COOK TIME: 1 HOUR
STEP 1: Preheat oven to 350. Tear bread into bite size pieces in large mixing bowl and leave uncovered to dry out.
STEP 2: Dice figs and add to bread. Chop walnuts and add to bread. Chop sage and add to bread.
STEP 3: Dice carrots, celery and fennel. Heat oil in large sauté pan over medium heat.
STEP 4: Add diced carrots, celery and fennel to pan. Add salt to taste, and sauté for 8-10 minutes or until caramelized, stirring as you go.
STEP 5: Once caramelized, remove from stove and add to bread mixture. Crack eggs and add to bread.
STEP 6: Finally, add chicken broth and salt and pepper to taste and mix with your hands until all ingredients are incorporated. Cover tightly with foil and place in oven. Take the foil off the last 10 or 15 minutes to get a nice crunch on the top of your stuffing.
A great holiday wine is Lambrusco. Most Lambrusco is produced in the Emilia-Romangna region of Italy. Look for a frizzante, which is slightly sparkling. While Lambrusco is red it is light and effervescent and pairs well with holiday meals.
What is your funniest holiday memory?
What is something you and your friends or family plan to do this holiday season for those in need?