Anadama Bread and Fig Stuffing with Celery and Cracklings

This hearty stuffing has a wonderful light molasses flavor with a little additional sweetness from the figs and the raisins in the bread.

24 cups

Make sure your dried figs are moist and plump. Ask the butcher for the old-fashioned kind of salt pork that is truly salt-cured, not brined. If you need to take a shortcut, you can use 2 pounds of cubed semolina bread, 1 cup of golden raisins, and 1/3 cup of unsulphured molasses in place of the anadama bread, and it will still be delicious.

The Food & Wine Test Kitchen's Rich Turkey Stock recipe yields 7 cups.


Corn and Semolina Anadama Bread

  • 2 cups water, lukewarm

  • 2/3 cup molasses

  • 2 packages active dry yeast

  • 5 to 6 cups bread flour

  • 1/2 cup cornmeal

  • 1/2 cup semolina

  • 1 tablespoon kosher salt

  • 1 cup golden raisins

  • 4 tablespoons unsalted butter, softened

Rich Turkey Stock

  • 5 pounds turkey parts, such as wings, necks, and drumsticks

  • 9 cups water

  • Reserved turkey neck and giblets (except the liver)

  • 1 large onion, thickly sliced

  • 1 large carrot, thickly sliced

  • 1 large celery rib, thickly sliced

  • 2 garlic cloves, sliced

  • 1 teaspoon kosher salt

  • Freshly ground black pepper

Fig Stuffing

  • 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 herbs (a 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 kosher salt

  • 1 tablespoon Bell's poultry seasoning

  • 2 teaspoons freshly ground black pepper

  • 2 cups turkey stock

  • 2 heaping cups chopped parsley


Make the bread

  1. In a medium bowl, combine the water and molasses. Add the yeast and let stand until dissolved, about 10 minutes.

  2. In a large bowl, sift 5 cups of the bread flour with the cornmeal, semolina and salt. Add the raisins and butter, then add the yeast mixture and blend well. Transfer the dough to a lightly floured surface and knead, adding up to 1 more cup of the bread flour to make a moist but not sticky dough. Continue kneading for a few minutes until smooth and elastic. Transfer the dough to a lightly buttered bowl, cover with plastic wrap and let rise until doubled in bulk, about 1 1/4 hours.

  3. Punch the dough down and divide it in half. Form into 2 loose rectangular loaves and transfer to 2 buttered 8 1/2- by 4 1/2-inch loaf pans. Let rise until doubled in bulk, about 1 hour. 

  4. Preheat the oven to 375°F. Bake the loaves for about 40 minutes, or until golden brown on top. Let cool in the pans for 5 minutes, then turn out onto a rack to cool completely. 

To make your own turkey stock

  1. Preheat the oven to 400°F. Put the turkey parts in a flameproof roasting pan and roast for about 1 hour, turning occasionally, until well browned. Transfer the turkey parts to a large pot.

  2. Set the roasting pan over two burners. Add 1 cup of the water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan. Add the liquid to the pot.

  3. Add the turkey neck and giblets to the pot along with the onion, carrot, celery, garlic, salt, generous pinches of pepper, and the remaining 8 cups of water. Bring to a boil over high heat. Reduce the heat to moderately low and simmer, partially covered, until the meat is falling off the bones and the gizzard is very tender, about 2 hours.

  4. Strain the stock. Finely dice the gizzard and heart and reserve for the gravy. Skim the fat from the stock before using.

Make the stuffing

  1. Preheat the oven to 375°F. Spread the bread on two baking sheets and toast in the oven for about 15 minutes, stirring occasionally, until dry. Transfer to a large bowl.

  2. 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.

  3. 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.

  4. 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, turkey stock and parsley and toss lightly until thoroughly mixed. Taste for seasoning.

Make ahead

The bread can tightly wrapped and frozen for up to 1 month.

The stock and giblets can be refrigerated separately for up to 2 days; any leftover stock can be frozen for up to 1 month.

The bread cubes, cracklings, and vegetables can be prepared through Step 3 and refrigerated separately. Combine before proceeding.

Related Articles