- 2 loaves Corn and Semolina Anadama Bread
- 3 pounds old-fashioned salt pork, sliced 1/2 inch thick
- 2 pounds onions, coarsely chopped
- 14 garlic cloves, chopped
- 1/4 cup chopped herbsa mix of thyme, rosemary and sage leaves
- 1 1/2 pounds celery hearts, coarsely chopped
- 1/2 pound moist and plump dried black Mission figs
- 2 cups Muscat
- 2 tablespoons salt
- 1 tablespoon Bell's poultry seasoning
- 2 teaspoons freshly ground pepper
- 2 cups Rich Turkey Stock
- 2 heaping cups chopped parsley
How to make this recipe
Preheat the oven to 375°. Spread the bread on 2 baking sheets and toast in the oven for about 15 minutes, stirring occasionally, until dry. Transfer to a large bowl.
Rinse the salt pork and remove the rinds. Cut the salt pork into 1/2-inch dice and transfer to a large enameled cast-iron casserole. Cook over low heat until the fat has been rendered and the cracklings are golden and crisp, about 25 minutes. Drain the cracklings and add them to the bread in the bowl.
Pour off all but 2/3 cup of the fat from the casserole. Add the onions, garlic and herbs along with half of the celery hearts. Cook over moderately low heat, stirring occasionally, until the vegetables are softened, about 15 minutes. Add to the bread in the bowl.
In a medium saucepan, simmer the figs in the Muscat over low heat until softened, about 8 minutes. Pour the figs and Muscat over the bread and add the salt, poultry seasoning and pepper. Add the raw celery hearts, Rich Turkey Stock and parsley and toss lightly until thoroughly mixed. Taste for seasoning.
The bread cubes, cracklings, and vegetables can be prepared through Step 3 and refrigerated separately. Combine before proceeding.