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Foie and Walnut Stuffing

Prep Time:15 Minutes
Cook Time:30 Minutes

Nutritional Information

Foie Gras gives this recipe a rich and deep flavor. If you do not like foie or it's not available to you, you can substitute any type of cured meat.


  • 4 ounces foie gras, diced
  • 2 shallot, halved
  • 1 fennel bulb, halved
  • 2 teaspoons minced fresh sage
  • 2 teaspoons minced fresh thyme
  • 8 cups stale bread, cut into 1/2-inch cubes
  • 1/4 cup chopped walnuts, toasted
  • 14 ounces reduced-sodium chicken broth
  • 3 eggs, beaten
  • salt and pepper, to taste


  • 1. Preheat grill to 375°F. Coat a 9-by-13-inch baking dish with cooking spray. Heat a cast iron skillet. Saute the foie until it is slightly crisp and rendered.
  • 2. Preheat the EGG to 425º using direct heat and a cast iron grate. Grill the shallots and fennel until grill marks form. Remove from the grill and chop finely.
  • 3. In a bowl, add the cooked veggies, sage, thyme, parsley, hazelnuts and the foie. Gently fold in bread. Add broth and eggs; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish.
  • 4. Bake for 30 minutes, or until the top is beginning to crisp and the stuffing is cooked throughout.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828