Prep 20 mins
Cook 1 hr
Real Simple November 2001
- 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
- In a large bowl, combine the bread, chestnuts, and figs; cover and set aside.
- In a large skillet, heat the oil, onion, and celery over medium-high heat and cook 5 minutes, stirring occasionally.
- 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.)
- Cover and refrigerate the stock and bread separately).
- Add the stock to the bread mixture, along with the eggs, salt, and pepper.
- Toss to combine.
- Place in a baking dish and cover with aluminum foil.
- Bake with the turkey during the first hour of cooking.