Equipment
Ingredients
Main Ingredients
- 225 g dried figs, roughly chopped
- 240 ml Madeira wine
- 115 g prosciutto, minced
- 120 g pecans, chopped
For the Stuffing (Adjust to your recipe)
- bread stuffing
- ml chicken broth
Nutrition (per serving)
Method
Roughly chop the dried figs and set aside.
In a small saucepan, combine the chopped figs and Madeira wine. Bring to a simmer over medium heat.
Simmer the figs in Madeira for 15 minutes, or until the figs are softened and the wine has slightly reduced. Stir occasionally.
Remove the saucepan from the heat, and drain the figs well, reserving the liquid. Pat the figs dry with a paper towel and set aside.
In a large bowl, combine the drained figs, minced prosciutto, and chopped, toasted pecans.
Prepare your preferred bread stuffing recipe. Add the prepared fig and prosciutto mixture to the stuffing, then combine gently.
Transfer the stuffing to a baking dish and bake according to your preferred bread stuffing recipe, until golden brown.
Chef's Notes
- Toasting the pecans enhances their flavor. Toast in a dry skillet over medium heat for 5-7 minutes, or in a preheated oven at 175°C (350°F) for 8-10 minutes.
- Adjust the amount of bread stuffing according to your preference. Aim for a good balance of flavors.
- If you don't have Madeira, use dry sherry or a dry red wine. The flavor will be slightly different, but the dish will still be delicious.
- Prosciutto can be replaced with pancetta or Italian bacon for a similar effect.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a preheated oven at 175°C (350°F) or in the microwave.
