day-old multigrain or whole-wheat bread, cut into 1/2-inch cubes
day-old white bread, cut into 1/2-inch cubes
7.4-ounce jars dried chestnuts (2 cups), chopped
dried figs, chopped
medium onion, finely chopped (1 cup)
stalks celery, finely chopped (1 1/2 cups)
chicken stock or broth
fresh thyme leaves
eggs, lightly beaten
freshly ground pepper
- In a large bowl, combine the bread, chestnuts, and figs; 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 recipe 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.