Recipe courtesy of Executive Chef Anthony Sicignano, The Breakers Palm Beach. Learn how to make this delicious Cornbread Stuffing with Fresh Figs, Morels, and Foie Gras for your next turkey dinner.
Preheat oven to 375 degrees F. Lightly butter a casserole dish.
In a small saucepan over medium-high heat, heat the chicken broth. Reduce heat to low to keep hot.
In a large frying pan over medium heat, melt butter. Add onion, celery, carrot, and morels; saute until tender. Pour the hot chicken broth into the vegetable mixture in the frying pan and combine.
In a large bowl, combine croutons, sage, parsley, figs, and sliced foie gras. Gently mix in the vegetable mixture to the crouton mixture. Adjust seasoning with salt and pepper.
Place this cornbread mixture in the prepared casserole dish and bake at 375 degrees F., approximately 20 to 25 minutes, until stuffing is golden brown.
Prepare 1 recipe (enough for 6 servings) cornbread mix according to package directions.
Cut baked cornbread into 1-inch squares, brush with melted butter, and place on a baking sheet. Bake at 350 for 10 minutes or until golden brown. Remove from oven and let cool before using.
* Check out Chicken Stock - Basic Chicken Stock to learn how easy it is to make your own homemade chicken stock.
Cornbread Stuffing with Fresh Figs, Morels, and Foie Gras Recipe: https://whatscookingamerica.net/doc-lawrence/thanksgivingwines-2010.htm