Fig and Pistachio Stuffing Recipe

Name: Fig and Pistachio Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces dried figs, trimmed, quartered (about 1 cup); 1/2 cup sweet white wine (such as Muscat or Essensia); 8 cups 1-inch cubes country-style white bread (about 12 ounces); 4 tablespoons (1/2 stick) butter; 1 large onion, chopped (about 2 cups); 3 celery stalks, chopped; 2 garlic cloves, minced; 2 teaspoons chopped fresh rosemary; 1 cup lightly toasted unsalted pistachios, chopped; 3/4 cup low-salt chicken broth

Servings: persons

1
Place figs and wine in small bowl.
2
Cover and let soak overnight.
3
Preheat oven to 350F.
4
Arrange bread cubes in single layer on rimmed baking sheet and place in oven until dry, about 15 minutes.
5
Cool.
6
Reduce oven temperature to 325F.
7
Butter 11x7x2-inch baking dish.
8
Melt butter in heavy large skillet over medium heat.
9
Add onion, celery, garlic, and rosemary.
10
Sprinkle with salt and pepper.
11
Cover skillet and cook vegetables until soft, stirring occasionally, about 15 minutes.
12
Transfer vegetables to large bowl.
13
Add figs with soaking liquid, bread cubes, pistachios, and broth to vegetables; toss stuffing.
14
Transfer to prepared baking dish.
15
DO AHEAD Can be made 2 hours ahead.
16
Let stand at room temperature.
17
Cover dish tightly with foil.
18
Bake stuffing, covered, 45 minutes.
19
Uncover and bake stuffing until beginning to brown, about 20 minutes.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 5 ounces dried figs, trimmed, quartered (about 1 cup), 1/2 cup sweet white wine (such as Muscat or Essensia), 8 cups 1-inch cubes country-style white bread (about 12 ounces), 4 tablespoons (1/2 stick) butter, and more.

Yes, Fig and Pistachio Stuffing falls under the Soups & Stews 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.

That's it — enjoy your meal!

Fig and Pistachio Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions