Curtis Stone's Sausage & Fig Stuffing

“The dried figs play beautifully with the saltiness of the sausage while the sage flavor brings everything together,” says the host ofField Trip with Curtis Stoneon PBSCurtis Stone’s Sausage & Fig Stuffing2 (1-lb.) Italian bread loaves, torn into about 1½ -in. pieces3 Tbsp. extra-virgin olive oil, divided½ tsp. kosher salt2 Tbsp., plus 4 tsp. chopped fresh sage, divided1 lb. mild Italian sausage, cut into ½-in. cubes8 Tbsp. (4 oz.) unsalted butter, divided4 large shallots, finely chopped6 large garlic cloves, finely chopped2 cups (10 oz.) dried Turkish figs, cut into small cubes⅓ cup chopped fresh flat-leaf parsley¼ tsp. black pepper2 cups lower-sodium chicken stock4 large eggs1. Preheat oven to 350°. Working in batches, process bread pieces in a food processor until consistency of coarse breadcrumbs, about 1 minute per batch. Spread bread crumbs evenly over 2 large rimmed baking sheets. Drizzle bread crumbs evenly with 2 tablespoons oil, and sprinkle evenly with salt and 4 teaspoons sage; toss to coat. Bake until lightly toasted, about 10 minutes. Remove from oven. (Do not turn off oven.)2. While bread crumbs toast, heat remaining 1 tablespoon oil in a medium-size heavy saucepan over medium high. Add sausage; cook, stirring often, until sausage is browned, 6 to 8 minutes. Using a slotted spoon, remove sausage. Add 7 tablespoons butter to saucepan; melt over medium low. Add shallots and garlic; cook, stirring often, until shallots are tender, about 8 minutes. Add figs and remaining 2 tablespoons sage; cook, stirring often, 3 minutes.3. Toss together toasted bread crumbs, fig mixture, sausage, parsley and pepper in a large bowl until combined.4. Whisk together stock and eggs in a medium bowl until combined. Fold stock mixture into bread-crumb mixture.5. Grease a 13×9-inch baking dish with remaining 1 tablespoon butter. Spoon stuffing mixture into dish. Bake until stuffing is heated through, golden and crisp on top, 30 to 35 minutes. Let cool 10 minutes.Serves: 10Active time: 30 minutesTotal time: 1 hour, 10 minutes

“The dried figs play beautifully with the saltiness of the sausage while the sage flavor brings everything together,” says the host ofField Trip with Curtis Stoneon PBS

Curtis Stone’s Sausage & Fig Stuffing

2 (1-lb.) Italian bread loaves, torn into about 1½ -in. pieces3 Tbsp. extra-virgin olive oil, divided½ tsp. kosher salt2 Tbsp., plus 4 tsp. chopped fresh sage, divided1 lb. mild Italian sausage, cut into ½-in. cubes8 Tbsp. (4 oz.) unsalted butter, divided4 large shallots, finely chopped6 large garlic cloves, finely chopped2 cups (10 oz.) dried Turkish figs, cut into small cubes⅓ cup chopped fresh flat-leaf parsley¼ tsp. black pepper2 cups lower-sodium chicken stock4 large eggs

1. Preheat oven to 350°. Working in batches, process bread pieces in a food processor until consistency of coarse breadcrumbs, about 1 minute per batch. Spread bread crumbs evenly over 2 large rimmed baking sheets. Drizzle bread crumbs evenly with 2 tablespoons oil, and sprinkle evenly with salt and 4 teaspoons sage; toss to coat. Bake until lightly toasted, about 10 minutes. Remove from oven. (Do not turn off oven.)

2. While bread crumbs toast, heat remaining 1 tablespoon oil in a medium-size heavy saucepan over medium high. Add sausage; cook, stirring often, until sausage is browned, 6 to 8 minutes. Using a slotted spoon, remove sausage. Add 7 tablespoons butter to saucepan; melt over medium low. Add shallots and garlic; cook, stirring often, until shallots are tender, about 8 minutes. Add figs and remaining 2 tablespoons sage; cook, stirring often, 3 minutes.

3. Toss together toasted bread crumbs, fig mixture, sausage, parsley and pepper in a large bowl until combined.

4. Whisk together stock and eggs in a medium bowl until combined. Fold stock mixture into bread-crumb mixture.

5. Grease a 13×9-inch baking dish with remaining 1 tablespoon butter. Spoon stuffing mixture into dish. Bake until stuffing is heated through, golden and crisp on top, 30 to 35 minutes. Let cool 10 minutes.

Serves: 10Active time: 30 minutesTotal time: 1 hour, 10 minutes

source: people.com