Sourdough, Fig, and Pistachio Dressing

Sourdough, Fig, and Pistachio Dressing ingredients

• 1 loaf sourdough bread
• 0.5 cup unsalted butter
• 1 large yellow onion
• 3 medium celery stalks
• 3 cloves garlic
• 1 cup dried mission figs
• 0.75 cup shelled pistachios
• 2 tbsp fresh sage
• 1 tbsp fresh thyme leaves
• 2.5 cups vegetable broth
• 2 large eggs
• 1.5 tsp kosher salt
• 0.5 tsp black pepper

How to make Sourdough, Fig, and Pistachio Dressing

1. If your sourdough bread is not day-old or dried, preheat your oven to 300°F (150°C). Spread the 1.5 lbs of 1-inch bread cubes on a large baking sheet and toast for 15-20 minutes, or until lightly golden and dry. This helps prevent a soggy dressing. Remove from oven and let cool completely.
2. Increase oven temperature to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
3. In a large skillet or Dutch oven, melt 0.5 cup unsalted butter over medium heat. Add the diced large yellow onion and 3 diced medium celery stalks. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent.
4. Add 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant. Remove the skillet from the heat.
5. In a very large mixing bowl, combine the dried sourdough bread cubes, the sautéed onion and celery mixture, 1 cup chopped dried mission figs, 0.75 cup roughly chopped shelled pistachios, 2 tablespoons chopped fresh sage, and 1 tablespoon chopped fresh thyme leaves.
6. In a separate bowl, whisk together 2.5 cups vegetable broth, 2 lightly beaten large eggs, 1.5 teaspoons kosher salt, and 0.5 teaspoon black pepper until well combined.
7. Pour the liquid mixture over the bread mixture in the large bowl. Gently toss everything together until the bread cubes are evenly moistened. Be careful not to overmix, which can make the dressing dense.
8. Transfer the dressing mixture into the prepared 9x13-inch baking dish, spreading it evenly. Cover the dish tightly with aluminum foil.
9. Bake for 30 minutes, covered. Then, remove the foil and continue baking for another 25-30 minutes, or until the top is golden brown and crispy and the internal temperature reaches 165°F (74°C).
10. Let the dressing rest for 10-15 minutes before serving. This allows the dressing to set and become easier to scoop.

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