Chestnut-Fig Stuffing

Chestnut-Fig Stuffing
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2001

Nutritional Information

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

Quick Tip

Carrots in a bowl
If pressed for time, use packages of presliced vegetables found at most supermarkets.

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