Chestnut-Fig Stuffing Recipe

Name: Chestnut-Fig Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups day-old multigrain bread or 5 cups whole wheat bread, cut into 1/2-inch cubes; 5 cups day-old white bread, cut into 1/2-inch cubes; 2 (7 1/2 ounce) jars dried chestnuts, chopped (2 c); 1 cup dried fig, chopped; 2 tablespoons olive oil; 1 medium onion, finely chopped (1 c); 2 stalks celery, finely chopped (1.5 c); 1 cup chicken stock or 1 cup broth; 1 teaspoon fresh thyme leave; 2 eggs, lightly beaten; 1 teaspoon kosher salt; 1/8 teaspoon fresh ground pepper

Servings: persons

5 cups day-old multigrain bread or 5 cups whole wheat bread, cut into 1/2-inch cubes
5 cups day-old white bread, cut into 1/2-inch cubes
2 (7 1/2 ounce) jars dried chestnuts, chopped (2 c)
1 cup dried fig, chopped
2 tablespoons olive oil
1 medium onion, finely chopped (1 c)
2 stalks celery, finely chopped (1.5 c)
1 cup chicken stock or 1 cup broth
1 teaspoon fresh thyme leave
2 eggs, lightly beaten
1 teaspoon kosher salt
1/8 teaspoon fresh ground pepper

1
In a large bowl, combine the bread, chestnuts, and figs; cover and set aside.
2
In a large skillet, heat the oil, onion, and celery over medium-high heat and cook 5 minutes, stirring occasionally.
3
Add the chicken stock and thyme, heat to a boil, and remove from heat. (The receipe can be made to this point up to 1 day ahead.)
4
Cover and refrigerate the stock and bread separately).
5
Add the stock to the bread mixture, along with the eggs, salt, and pepper.
6
Toss to combine.
7
Place in a baking dish and cover with aluminum foil.
8
Bake with the turkey during the first hour of cooking.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 cups day-old multigrain bread or 5 cups whole wheat bread, cut into 1/2-inch cubes, 5 cups day-old white bread, cut into 1/2-inch cubes, 2 (7 1/2 ounce) jars dried chestnuts, chopped (2 c), 1 cup dried fig, chopped, and more.

Yes, Chestnut-Fig Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chestnut-Fig Stuffing

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