Equipment
Ingredients
Bread Base
- 500 g crusty italian bread, cubed and dried out overnight
Mix-ins
- 150 g prosciutto, diced
- 150 g dried mission figs, hard stems removed, quartered
- 100 g pecans, roughly chopped
Aromatics and Binders
- 115 g unsalted butter
- 200 g yellow onion, diced
- 150 g celery, diced
- 15 g garlic, minced
- 10 g fresh sage, finely chopped
- 5 g fresh thyme, finely chopped
- 450 ml low-sodium chicken broth
- 2 eggs, lightly beaten
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat the oven to 190°C/375°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
Place a large skillet over medium heat. Add the chopped pecans and toast them until fragrant and slightly darkened. Remove the pecans from the skillet and set them aside.
In the same skillet over medium heat, add the diced prosciutto. Cook, stirring occasionally, until the fat renders out and the meat becomes crispy. Use a slotted spoon to transfer the prosciutto to a paper towel-lined plate, leaving the rendered fat in the pan.
Add the unsalted butter to the skillet with the prosciutto fat and allow it to melt over medium heat. Add the diced onion and celery, cooking until softened and translucent. Stir in the minced garlic, fresh sage, fresh thyme, and black pepper, cooking for one more minute until extremely aromatic.
In a small measuring jug or bowl, vigorously whisk together the lightly beaten eggs and the chicken broth.
Place the dried bread cubes in a large mixing bowl. Add the quartered dried figs, toasted pecans, crispy prosciutto, and the warm sautéed vegetable and butter mixture. Toss everything together to distribute the ingredients evenly.
Slowly pour the egg and broth mixture over the bread mixture. Gently fold the contents together, ensuring all the bread cubes are moistened. Let it sit for five minutes so the bread absorbs the liquid.
Transfer the stuffing mixture into the prepared baking dish, spreading it out in an even layer. Bake uncovered in the preheated 190°C/375°F oven for 45 minutes, or until the top is deeply golden brown and crusty.
Remove the stuffing from the oven and let it rest for 10 minutes before serving. This allows the internal structure to set slightly.
Chef's Notes
- For the best rustic texture, tear your bread by hand rather than slicing it with a knife. The craggy edges will catch the butter and broth, creating superior crispy bits on top.
- Do not skip drying the bread. Fresh bread will turn to mush when the broth is added. If you forget to leave it out overnight, toast the cubes in a 120C/250F oven for 45 minutes until completely dry but not browned.
- The prosciutto provides a significant amount of salt. Wait to taste the vegetable and bread mixture before deciding if you need to add any additional salt.
- If you prefer a softer, steamier stuffing, cover the baking dish with aluminum foil for the first 30 minutes of baking, then remove it for the final 15 minutes to brown the top.
Storage
Refrigerator: 4 days — Store tightly covered to prevent drying out.
Freezer: 1 month — Freeze in an airtight container. Bread texture may soften slightly upon thawing.
Reheating: Reheat in a 175°C/350°F oven for 15-20 minutes, adding a splash of broth if it seems dry.
