Southern Bourbon Soaked Fig Dressing
- 3/4 cup dried figs, roughly chopped (I use Kalamata , Brown Turkey, or similar)
- 3 Tablespoons good bourbon (not sour mash)
- 1 loaf day-old Italian or French bread, cut in rustic 3/4‐inch cubes (10 cups)
- 2 cups dried seasoned, packaged cornbread stuffing crumbs.
- 3/4 cup chopped pecans
- 8 tablespoons lightly salted butter
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh rosemary
- 2 cups roughly chopped Mild Yellow Onion
- 3 cups turkey or chicken stock/broth
- 1 teaspoon poultry seasoning or ground sage
- 1/2 teaspoon fresh ground black pepper
- Preheat oven to 375 degrees. Place figs in small bowl with bourbon. Microwave for 30 seconds, cover and set aside. Spread bread cubes over 2 large baking sheets. Place cornbread crumbs in large bowl. In large skillet over medium‐low heat, toast nuts for 3 minutes until fragrant, shaking pan several times; set nuts aside. In same pan melt 6 tablespoons of the butter over medium heat, add garlic and rosemary, and cook 1 minute more. Drizzle over bread and turn to coat. Bake for 10‐15 minutes until golden.
- Meanwhile, in same pan over medium heat, add last 2 tablespoons butter and the onion, and, over medium‐low heat, stir onions until clear, about 8‐10 minutes. Add toasted bread and onion to the bowl. Toss with broth, seasoning, and pepper. Stir pecans, and figs. Place into a 9″ x 13″ baking dish and bake for 20 to 30 minutes, covered with foil during first 15 minutes until golden on top and desired crispness.
By Susan Scarborough
Adapted from from the original Mediterranean Fig Dressing by Susan Scarborough