Vegetarian Bread Stuffing w/Figs, Olives, Nuts, Herbs, Greek Olive Oil & Ouzo

5 from 1 vote

Here's one of my favorite stuffing recipes, totally vegetarian and baked separately. The combination of dried fruits, olives, nuts, orange and ouzo is very Greek. Try some of the country's most celebrated reds, too. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

5 from 1 vote

Vegetarian Bread Stuffing w/Figs, Olives, Nuts, Herbs, Greek Olive Oil & Ouzo

By Diane Kochilas

Prep Time 15

Cook Time 1

Servings

Dairy Free, Meze / Starters, Recipes, Sides, Thanksgiving, Vegan, Vegetables, Vegetarian

Prep Time 15

Cook Time 1

Servings

Dairy Free, Meze / Starters, Recipes, Sides, Thanksgiving, Vegan, Vegetables, Vegetarian

Ingredients

3 tablespoons extra virgin Greek olive oil
3 leeks trimmed, washed and chopped
1 red onion chopped
4 garlic cloves chopped
10 cups plain croutons
1 bunch fresh oregano leaves only
1 bunch fresh thyme leaves only
Grated zest of 2 oranges
Strained fresh juice of two oranges
1 ½ cups coarsely chopped dried Greek or California figs
1 cup Greek raisins
1 ½ cups chopped walnuts
2 cups cooked peeled chestnuts, coarsely chopped
1 cup pitted chopped Greek green or Kalamata olives
Salt and pepper to taste
2/3 cup ouzo
2 cups vegetable or chicken stock or more, as needed

Instructions

Preheat the oven to 375F / 200 C.
Heat the olive oil over medium flame in a large, deep skillet and cook the leeks, onions, and fennel until soft, about 12 minutes. Stir in the garlic. Remove from heat.
Transfer the croutons and leek mixture to a large mixing bowl. Toss with the herbs, zest, figs, raisins, walnuts, chestnuts and olives. Sprinkle with ouzo and orange juice, and toss to dampen. Season generously with salt and pepper. Toss with the stock.
Oil a large ceramic or ovenproof glass baking dish and transfer the stuffing to that. Place inside a larger pan and fill halfway with water. Cover the stuffing with parchment and then with aluminum foil, securing the edges. Bake until tender, about 45 minutes. Remove the aluminum foil and parchment and continue baking until the stuffing is nicely browned on top. Remove, cool slightly and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Vegetarian Bread Stuffing w/Figs, Olives, Nuts, Herbs, Greek Olive Oil & Ouzo