Valley Fig Growers

Holiday Stuffing Balls with California Figs

Makes 8 to 10 balls


3⁄4 cup chopped onion  

1⁄2 cup chopped celery  

1⁄4 cup chopped carrot  

3 TBS butter, divided use  

1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs

1⁄2 cup chopped, cooked smoked lean sausage  

3⁄4 cup dry sherry or chicken broth  

4 cups cubed herb-seasoned dry bread stuffing mix  

1⁄2 cup chopped toasted almonds  

1/3 cup chopped fresh parsley  

1/3 to 2/3 cup chicken broth  

Salt and ground black pepper, to taste  

1 large egg, lightly beaten  


  1. Heat oven to 350 degrees F. In large deep skillet or Dutch oven, stir and cook onion, celery, and carrot in 1 tablespoon butter over medium heat until onion is soft.  Stir in figs, sausage and sherry; simmer for 2 minutes. Remove from heat. 
  2. Stir in bread cubes, nuts, parsley and 1/3 cup chicken broth. Add salt and pepper, to taste. Stir in egg. Form mounded 1⁄2-cup portions of stuffing into balls, packing tightly and moistening with additional chicken broth if needed.  Place on greased baking sheet. Melt remaining butter and brush on balls. Bake 25 to 30 minutes, until hot and golden.

Photography George Selland

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Nutrition Information

amount per serving

  • Calories 279
  • % Calories from Fat 32%
  • Fat 10
  • Cholesterol 35
  • Protein 6
  • Carbohydrates 41
  • Fiber 6
  • Iron 2
  • Sodium 456
  • Calcium 90
  • Potassium 273