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Cross-section of fig tree fruit isolated on white

Sage, Walnut and Dried Fig Stuffing

Here’s an S.A.T. question for you: Thanksgiving is to _________ like love is to marriage? You’re right if you guessed stuffing, the requisite sidedish with turkey. Thus, Red Thread thought it wise to offer up a sweet and savory twist to the American classic. To keep it parve, just swap out the butter for margarine°. (°We prefer Earth’s Balance, which is healthier.)

Ingredients
1 large loaf/slab of herb
bread
1 cup fresh cranberries
½ cup unsweetened apple juice
1 large onion, chopped
1 cup dried figs, finely chopped
1 cup sugared walnuts 1 tablespoon fresh sage, finely chopped
¼ cup unsalted butter, melted
²⁄₃  cup vegetable stock
½ teaspoon fine-grain sea salt
freshly ground black pepper

Directions
Preheat oven to 375 degrees. Cut the bread into half-inch cubes. Shoot for 6-7 cups of cubed bread. Set aside in a large bowl.

Put the cranberries in a small saucepan with ¼ cup of the apple juice and bring to a boil. Reduce to a simmer and cook until cranberries start to pop and split. Cook a minute beyond that and drain the cranberries, discarding the cooked apple juice. Add the cranberries to the bread, along with the onion, figs, sugared walnuts and sage.

In that same small saucepan, over medium heat, whisk together the remaining (¼ cup) apple juice, butter and stock. Toss the bread (don’t over mix or it could go to mush) and bake, covered, in a casserole dish at 375 degrees for 50 minutes; or stuff whatever it is you are going to stuff.
Yield: About 6 cups

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