I know, I know, it's the day after Thanksgiving and who needs stuffing. It's like the Christmas cookie recipe the day after Christmas. Useless. However, since I use my own food blog as a recipe book (I don't have a little binder with secret/favorite recipes), I have a couple stuffing recipes I have to catalog for next year. This is one of them.
Food & Wine Magazine touted this as the quintessential stuffing to pair with Pinot Noir so of course I had to make it. It was very well received and requested again next year.
It definitely deviates from traditional stuffing but I believe every Thanksgiving table should have old stand-bys and new fangled recipes. I also believe there should be at least two kinds of stuffing.
This recipe was excellent. I loved the use of fresh fennel as well as fennel seeds and the dried figs. Slightly sweet and fragrant from the herbs, this was a definite treat to have at the table.
Since a lot of folks also serve turkey for Christmas, maybe this stuffing will grace your holiday table.