Chestnut-Fig Stuffing

Chestnut-Fig Stuffing
Dana Gallagher

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Serves 8
preparation
20
minutes
cooking
80
minutes

Ingredients

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

Directions

  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.

 

Kay Chun
October 2001

Nutritional Information

  • Per Serving
  • Calories 420
  • Calcium 229 mg
  • Carbohydrate 76 g
  • Cholesterol 53 mg
  • Fat 8 g
  • Fiber 8 g
  • Iron 4 mg
  • Protein 11 mg
  • Sat Fat 1 g
  • Sodium 672 mg
What does this mean? See Nutrition 101.

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