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Stuffing with Sausage and Rum-Soaked Figs

Published on December 13, 2017 | By

Rum-soaked figs add a new twist to a traditional favorite in this savory sausage stuffing from Corie Cameron. Give this stuffing a try for your next holiday dinner, and be sure to check out more from Corie on her site Good Life Every Day.

Stuffing with sausage and rum soaked figs. #holidayrecipe #stuffing

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Ingredients

  • 1 cup of dried figs, roughly chopped
  • 1/2 cup rum
  • 2 tbsp butter
  • 1 onion, finely chopped
  • 5 cloves of garlic, minced
  • 4 stalks of celery, finely chopped
  • 1 pound Isernio’s Breakfast Sausage
  • 10-cups of day-old bread or seasoned stuffing mix
  • 1 quart of chicken stock
  • 2 eggs, lightly beaten
  • 1 tsp fresh thyme
  • 1/2 tsp sage leaves, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. In a small saucepan, combine the chopped figs with the rum and enough water to just cover them. Bring to a simmer and let gently simmer for five minutes. Turn off the heat and set aside to cool.
  2. Preheat oven to 350.
  3. Butter a 9x13 inch baking pan and set aside.
  4. In a large saute pan, melt the butter over medium heat. Add the onions, celery and garlic and sauce until soft. Add sausage and continue to stir until sausage is fully cooked.
  5. Scrape the sausage mixture into a very large bowl. Add the bread, the chicken stock, the eggs, the spices and the reserved figs along with their juices and rum. Mix thoroughly with your hands.
  6. Pour stuffing into the greased baking pan and bake for 35 minutes.
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