Valley Fig Growers

Savory California Fig & Walnut Dressing

Makes about 10 1⁄2 cups (21 servings)


2 to 4 tablespoons margarine 

1 1/2 cups each chopped onion, apple and celery 

1 tablespoon poultry seasoning 

1 1/2 teaspoons each finely grated orange peel, ground sage and dried thyme leaves 

12 cups unseasoned dry bread cubes 

2 1/2 cups coarsely chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs

1/2 pound mild Italian sausage links, cooked and chopped 

1 cup walnut pieces, toasted 

1 to 1 1/4 cups each white wine and chicken broth 

Salt to taste  


  1. Heat oven to 350°F. In large deep skillet or Dutch oven, cook margarine, onion, apple and celery over medium heat, stirring occasionally, until onion is soft. Remove from heat; add poultry seasoning, orange peel, sage and thyme. Stir in remaining ingredients, adding enough wine and chicken broth to moisten. Blend well. Place in buttered 13-x-9-inch baking dish or large casserole. Cover and bake for 45 minutes; remove cover and continue baking 15 minutes until heated through and top is crisp. Or, spoon stuffing into cavities of a 12- to 15-pound turkey; roast as desired. 
If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 278
  • % Calories from Fat 25%
  • Fat 8
  • Cholesterol 4
  • Protein 7
  • Carbohydrates 46
  • Fiber 7
  • Iron 2
  • Sodium 404
  • Calcium 68
  • Potassium 295