We like this with poultry, pork or lamb.
Ingredients
Method
Main
1.Bring sherry to the boil in a small saucepan over medium heat, add figs and return to the boil, then cool and set aside.
2.Heat oil in a frying pan over medium heat, add onion, celery and garlic and cook for 5 minutes or until soft. Transfer to a bowl. Return pan to heat, add speck and pine nuts and cook for 5 minutes or until golden and speck is crisp, add to onion mixture with thyme and breadcrumbs, stir to combine and season.
3.Preheat oven to 180C. Spoon stuffing into a 6 cup-capacity heatproof dish and bake, uncovered, for 20-30 minutes until golden and crisp on top.