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+ servings
Thanksgiving Sides

Pecan and Fig Dressing

Chef Allan Rosenberg
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Side
Servings 6 -8 servings


  • 3 cups chicken stock
  • 1 cup dried figs
  • 4 Tablespoons 1/2 stick butter
  • 1 yellow onion diced
  • 3 stalks celery diced
  • 1 carrot peeled and diced
  • 2 pounds fennel sausage loose or removed from the casings
  • 1 egg lightly beaten
  • 1 loaf Texas bread torn
  • 2 cups toasted pecans
  • 2 Tablespoons sage
  • 1 teaspoon thyme
  • Salt and pepper to taste


  • Warm the stock in a saucepan, remove from the heat and add the figs.
  • Add the butter, onion, celery and carrot and cook until tender. Remove the vegetables from the pan and reserve in a bowl.
  • Add the sausage and cook through.
  • Add the sausage to the carrot, onion and celery mixture.
  • In a bowl, stir in the egg while slowly pouring in the stock and figs..
  • Add the bread and toss until well blended.
  • Let stand until the stock is absorbed.
  • Add the mirepoix (celery/onion/carrot), mix and the rest of the ingredients. Spoon into the casserole.
  • Bake for about 45 minutes.
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