FIG AND PROSCIUTTO STUFFING

FIG AND PROSCIUTTO STUFFING image

Yield 10 Servings

Number Of Ingredients 11

1 pound whole-grain bread, cut into 1-inch cubes (13 cups)
1 stick unsalted butter
1 large onion, cut into 1/2-inch diced
2 large celery ribs , cut into 1/4-inch diced
3/4 teaspoon ground fennel seeds
1/4 pound thinly sliced prosciutto, cut into 1/2 inch wide strips
1 cup plump dried figs such as Calimyrna, cut into 1/2-inch pieces
4 large eggs
1 cup chicken stock or low-sodium broth
1 teaspoon kosher salt
1/2 teaspoon freshly gound pepper

Steps:

1) Preheat the oven to 350. Spread the bread on 2 large baking sheets and bake for 10 minutes until dry. 2) In a skillet, melt the butter. Add the onion and celery and cook over low heat until softened, 10 minutes. Stir in the ground fennel and prosciutto and cook for 1 minutes. Remove from heat and let cool. 3) In a very large bowl, toss the bread with the prosciutto mixture and figs. In a bowl, beat the eggs, stock , salt and pepper; pour the mixture over the bread and stir to thoroughly combine the ingredients. 4) Bake until heated through and crisp on top