Fig & Cabernet Sausage Stuffing
with Walnuts, Cranberries and fresh Figs
|3/4||cup||fresh figs, chopped|
|3||Denninger’s Fig and Cabernet Pork Sausage, casings removed|
|4||cups||Denninger’s Walnut, Fig & Raisin Bread, cut in small cubes|
|salt and freshly ground black pepper, to taste|
Preheat oven to 325°F. Butter a 9 x 13 casserole dish; set aside. Place the dried figs and cranberries in a small saucepan and add and water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
Meanwhile, melt the butter in a skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes, remove and set aside. Brown the sausage in the same skillet, breaking it up into small pieces. Add the figs, cranberries, onions, and celery and cook for 2 more minutes. Place the bread in a large bowl. Add the sausage mixture, chicken stock, eggs, walnuts, salt and pepper and stir well. Transfer the stuffing to the prepared casserole dish. Bake for 45 minutes.