Spicy Fig & Pistachio Stuffins

Ingredients

Stuffins: 

Nonstick cooking spray

2 tablespoons extra-virgin olive oil

1 medium yellow onion, finely chopped

6 celery stalks, diced

3 sprigs fresh thyme, stems removed

3 sprigs fresh rosemary, stems removed

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

1 cup Spicy Fig Jam (recipe above) or store-bought fig jam

2 cups low-sodium vegetable or chicken stock

1 loaf crusty sourdough, cut into 1-inch cubes

1 cup pistachios, chopped

Spicy Fig Jam: 

4 cups dried figs (20 ounces)

½ cup white sesame seeds

1 to 2 tablespoons Aleppo pepper

1 teaspoon kosher salt

Directions

Stuffins: 

1. Preheat the oven to 425°F. Coat a 16-cup muffin tin with nonstick spray.

2. Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the onion and celery. Sauté, stirring occasionally, until translucent, 6 to 8 minutes. Add the thyme, rosemary, 1 tablespoon of the salt, and the black pepper. Continue to sauté for 5 minutes. Reduce the heat to low and add the fig jam and stock. Stir to combine and simmer for 5 minutes, or until the vegetables are soft.

3. Add the cubed bread to a medium bowl. Pour the fig mixture over the top and stir well to combine. Let sit for about 10 minutes, until the bread fully absorbs the liquid. Add the pistachios and remaining 1 tablespoon salt and mix well. Divide the stuffing evenly among the muffin tin cups, pressing to compact it. Bake for 15 to 18 minutes, until golden brown all over. Cool completely in the tin, about 1 hour, and serve at room temperature.

Spicy Fig Jam: 

1. Add the figs to a large bowl and pour 3 cups boiling water on top to submerge them. Place a plate face down on top of the bowl to trap the steam and let sit for 1 to 2 hours, until the figs are soft.

2. Add the figs and soaking water to a blender. Blend on high speed, stopping to scrape down the sides as needed, until a thick paste forms. Add the paste to a small saucepan over medium-low heat.

3. Stir in the sesame seeds, Aleppo pepper, and salt. Bring to a simmer and cook for about 20 minutes, stirring occasionally, until thick and jammy. Remove from the heat and cool completely. Transfer to an airtight container and refrigerate for up to 2 weeks.

Note: If you need Spicy Fig Jam in a pinch for a recipe, just mix a jar of store-bought fig jam with 2 tablespoons sesame seeds and 1 tablespoon Aleppo pepper!