Chestnut-Fig Stuffing

Photo by Dana Gallagher
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 420 calories
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 53 mg
    • Sodium 672 mg
    • Protein 11 mg
    • Carbohydrate 76 g
    • Fiber 8 g
    • Iron 4 mg
    • Calcium 229 mg


  1. Check 5cups day-old multigrain or whole-wheat bread, cut into 1/2-inch cubes
  2. Check 5cups day-old white bread, cut into 1/2-inch cubes
  3. Check 2 7.4-ounce jars dried chestnuts (2 cups), chopped
  4. Check 1cup dried figs, chopped
  5. Check 2tablespoons olive oil
  6. Check 1 medium onion, finely chopped (1 cup)
  7. Check 2 stalks celery, finely chopped (1 1/2 cups)
  8. Check 1cup chicken stock or broth
  9. Check 1teaspoon fresh thyme leaves
  10. Check 2 eggs, lightly beaten
  11. Check 1teaspoon kosher salt
  12. Check 1/8teaspoon freshly ground pepper


  1. In a large bowl, combine the bread, chestnuts, and figs; set aside.
  2. 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 recipe can be made to this point up to 1 day ahead. Cover and refrigerate the stock and bread separately.)
  3. 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.