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Fig and speck stuffing

Australian Gourmet Traveller Christmas stuffing recipe for fig and speck stuffing

By Lisa Featherby & Adelaide Lucas
  • 10 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print
Fig and speck stuffing
We like this with poultry, pork or lamb.


  • 125 ml sweet sherry (½ cup)
  • 200 gm dried figs, thinly sliced
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 stalks of celery, finely chopped
  • 2 cloves of garlic, finely chopped
  • 200 gm speck, coarsely chopped
  • 80 gm pine nuts, toasted (½ cup)
  • 2 tbsp thyme leaves
  • 1 loaf soy and linseed bread, crust removed and broken into coarse breadcrumbs


  • 1
    Bring sherry to the boil in a small saucepan over medium heat, add figs and return to the boil, then cool and set aside.
  • 2
    Heat oil in a frying pan over medium heat, add onion, celery and garlic and cook for 5 minutes or until soft. Transfer to a bowl. Return pan to heat, add speck and pine nuts and cook for 5 minutes or until golden and speck is crisp, add to onion mixture with thyme and breadcrumbs, stir to combine and season.
  • 3
    Preheat oven to 180C. Spoon stuffing into a 6 cup-capacity heatproof dish and bake, uncovered, for 20-30 minutes until golden and crisp on top.
  • Author: Lisa Featherby & Adelaide Lucas