Fig And Almond Bread Stuffing With Fennel
Ingredients
- One 12-ounce loaf peasant bread, cut into 1-inch cubes
- 5 ounces sliced almonds (1 1/2 cups)
- 12 ounces dried Black Mission figs (2 cups), stemmed and coarsely chopped
- 2 tablespoons chopped sage
- 2 tablespoons chopped flat-leaf parsley
- 6 tablespoons unsalted butter, plus more for greasing
- 1 onion, finely chopped
- 3 celery ribs, finely chopped
- 2 large carrots, finely chopped
- 1 fennel bulb, cored and finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fennel seeds, finely chopped
- 8 large eggs, lightly beaten
- 2 1/2 cups chicken stock or low-sodium broth
- Salt and freshly ground pepper
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