Figs are packed with fiber, minerals, and calcium. Fresh figs tend to be harder to find and are more expensive. I found my figs next to the dried cranberries in the baking aisle. Dried figs make a great pre-run snack due to their natural and simple sugars. I made this stuffing for Thanksgiving but it would be a nice addition to your holiday table or a nutritious side dish.
Source: Kath Eats
- 1/2 C uncooked wild rice
- 1 loaf of day old sourdough bread
- 2 tbsp olive oil
- 2 tbsp butter
- 2 stalks celery, chopped
- 3 C cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 sprig fresh or dried rosemary, chopped
- 1 tbsp fresh or dried sage, chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 C broth
- 1/2 C chopped walnuts
- 1/2 cup dried figs, chopped
1. Cook the rice, according to package instructions
2. Pre-heat oven to 350 degrees
3. Combine bread, figs and walnuts in a large mixing bowl
4. Melt butter and oil in a large skillet.
5. Add celery and cook for about 3 minutes.
6. Add garlic, rosemary, sage, salt, pepper and mushrooms and cook for 5 minutes. Stir occasionally.
7. Add rice and stir to combine.
8. Pour into bread mixture. Toss evenly.
9. Transfer dressing into a large casserole dish.
10. Pour in broth.
11. Cover with lid or foil and bake for about 30 minutes. Remove lid and bake for an additional 10 minutes, or until top is crispy.