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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 163 kcal
- Protein
- 4 g
- Carbohydrates
- 17 g
- Fat
- 9 g
- Fiber
- 3 g
- Sugar
- 12 g
- Sodium
- 104 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 0 mg
- Potassium
- 244 mg
- Calcium
- 38 mg
- Iron
- 0.8 mg
- Magnesium
- 27 mg
- Phosphorus
- 41 mg
- Zinc
- 0.6 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.3 mg
- Folate
- 4 mcg
- Water
- 22 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Stuffing is dry
Cause: Not enough liquid added to the stuffing recipe, or too much bread.
Fix: Add a little of the reserved Madeira cooking liquid or chicken broth, mixing well. Alternatively, make a pan sauce to serve with the stuffing to add moisture.
Prevention: Follow the liquid amounts in your stuffing recipe carefully.
Stuffing is soggy
Cause: Too much liquid was added or the bread was not toasted sufficiently before adding to the mix.
Fix: Reduce the amount of liquid used in the stuffing recipe next time. If serving, let rest, and the stuffing should dry up, slightly.
Prevention: Toast bread or follow a tested recipe.
Stuffing is bland
Cause: Insufficient seasoning.
Fix: Add more salt, herbs or additional savory ingredients to taste.
Prevention: Season your stuffing mixture to taste, making sure to season ingredients at each step, and tasting as you go.
Cultural Context
This stuffing combines Italian and American elements, celebrating the autumnal harvest. Dried figs and prosciutto are common ingredients in Italian cuisine.
