Italian Sausage and Fig Stuffing Italian cuisine is centered around using a few high-quality ingredients really, really well. That is the inspiration behind this stuffing, in which Italian sausage and dried figs play off each other in salty-sweet harmony. Serve with Turkey Roulade with Sage and Orange (page 147) for a festive holiday menu that goes beyond the usual suspects. Or why not make this as a weeknight side when you want to use up leftover bread?
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6-8 People



  • 8 large eggs
  • 1⁄2 cup half-and-half
  • 1 teaspoon kosher salt
  • 1⁄4 teaspoon freshly ground black pepper, plus more for serving
  • 2 tablespoons olive oil
  • 1 leek, white and light green parts, cut in half and thinly sliced
  • 8 ounces chanterelle mushrooms, sliced if large

  • 1 bunch (about 12 ounces) asparagus, woody ends trimmed and cut into 2-inch pieces
  • 2 cloves garlic, minced
  • 4 ounces chèvre, crumbled


  • Mixing Bowl
  • Whisk
  • Knife
  • Cutting Board
  • Large Skillet or Frying Pan
  • Spatula
  • Dutch Oven
  • Measuring Cups


  1. Preheat the oven to 350°F
  2. In a medium bowl, whisk the eggs, half-and-half, kosher salt, and pepper. Set aside
  3. Heat the oil in a medium cast-iron fry pan over medium heat. Add leek and cook for about 2 minutes, until softened. Add the mushrooms and cook for 5 minutes, or until softened. Add the asparagus and cook for 3 to 5 minutes, until it turns bright green and begins to soften slightly. Add the garlic and cook for another 30 seconds.
  4. Top the asparagus-mushroom mixture with the egg mixture. Sprinkle with the chèvre and cook the frittata on the stovetop for about 3 minutes, until the sides begin to set. Transfer to the oven and bake for 15 to 20 minutes, until the top is golden brown and the eggs are set. Serve immediately, topped with pepper, chervil, and a sprinkling of flaky sea salt.


  • Calories: 350 kcal
  • Carbohydrates: 40 g
  • Protein: 15 g
  • Fat: 20 g