TorontoJoe
Administrator
Some of you may know that in Canada, tomorrow is Thanksgiving... And around here it wouldn't be a proper Thanksgiving without my figgy stuffing. I'll be posting this in recipes if anyone is interested. Some of the ingredients I make or grow myself but just use the best you have available.
Giuseppe's Figgy Stuffing
Two crusty Italian loaves diced
Figs - Cut small - (You can use fresh or dried... even frozen)
Homemade Soppresssata (sliced small)
Olive oil
Stock (I use pork stock make from bones after making salami but chicken works fine)
White onion x 3 or so
Bulb of garlic
Bunch of sage sliced thin
Black pepper
Salt (very little. The meat is salty)
Coat the pan well with olive oil. Drizzle some on bread as well.
Mix all ingredients, adding enough stock to make it wet but not dripping.
Cover with foil and roast. (Can do alongside turkey)
Remove foil and let crisp up for the last 10-15 minutes
Enjoy!
Click for original
Giuseppe's Figgy Stuffing
Two crusty Italian loaves diced
Figs - Cut small - (You can use fresh or dried... even frozen)
Homemade Soppresssata (sliced small)
Olive oil
Stock (I use pork stock make from bones after making salami but chicken works fine)
White onion x 3 or so
Bulb of garlic
Bunch of sage sliced thin
Black pepper
Salt (very little. The meat is salty)
Coat the pan well with olive oil. Drizzle some on bread as well.
Mix all ingredients, adding enough stock to make it wet but not dripping.
Cover with foil and roast. (Can do alongside turkey)
Remove foil and let crisp up for the last 10-15 minutes
Enjoy!
Click for original
