Yield
8 Servings
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Additional Ingredients
6 T unsalted butter
1 medium yellow onion (diced)
2 stalks celery (diced)
12 unsweetened dried figs (sliced, approximately 1 cup)
1 1⁄2 c turkey, chicken, or vegetable stock
1 T rosemary
2 T fresh thyme (or 1 tsp dried)
2 T fresh sage (or 1 tsp dried)
1 t garlic powder
1 t salt
1⁄2 t black pepper
8 c cubed, day-old sourdough bread (approximately 1 pound)
1 apple - Gala, Cortland, or McIntosh (cored and chopped)
Instructions
Preheat oven to 375 F. In a medium skillet, melt butter over medium heat. Stir in onion and celery and saute until soft, about 7 minutes. Add in figs, then slowly pour in stock and add all herbs and seasonings. Continue cooking for 5 minutes. Evenly distribute bread cubes and chopped apple in a 9 x 13-inch casserole dish. Evenly pour stock mixture over top and toss to coat. Bake uncovered for 15 to 20 minutes.
Notes
Per serving: 331 calories, 10 grams fat (6 grams saturated fat), 23 milligrams cholesterol, 871 milligrams sodium, 55 grams total carbohydrates, 5.5 grams fiber, 8 grams protein.
