Top | Sides and Salads

Fresh Fig, Sweet Potato, Wild Rice Dressing

(recipe, Katie Hickey)


  1. Fig, Sweet Potato, and Wild Rice Stuffing
  2. 3 sweet potatoes, cubed
  3. 1 red onion or 2-3 shallots, chopped
  4. ½ lb. wild rice
  5. 3 sprigs fresh thyme
  6. 1 pt. fresh black mission figs, chopped into ½″ chunks
  7. 5 cloves garlic, minced
  8. 2 Tbsp. butter
  9. 1 package vacuum sealed chestnuts, chopped
  10. fresh pasley, thyme and/or sage
  11. Salt and freshly ground black pepper to taste


  1. Rinse the sweet potatoes and spread on a baking sheet with sprigs of thyme and chestnuts. Roast in 425 degree oven until tender. Add figs for last 10-15 minutes of roasting.
  2. Boil plenty of salted water, add in the wild rice, and gently boil, covered, until tender (45-60
  3. minutes). Drain and set aside.
  4. Heat the butter in a pan and cook the garlic in it over medium heat, stirring often. If using sage, add to fry briefly and flavor.
  5. stir all ingredients together and add herbs, salt and freshly ground black pepper to taste.
  6. Serve with roast chicken and gravy for best effect.