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
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
- 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.
- Preheat oven to 350.
- Butter a 9x13 inch baking pan and set aside.
- 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.
- 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.
- Pour stuffing into the greased baking pan and bake for 35 minutes.
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