Chestnut-Fig Stuffing

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READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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