Fig and Pine Nut Stuffing

Grant Cornett

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Serves 8| Hands-On Time: 35m | Total Time: 1hr 45m

Ingredients

6 tablespoons unsalted butter, plus more for the baking dish and foil
1 large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)
2 medium onions, chopped
4 celery stalks, thinly sliced
kosher salt and black pepper
1/2 cup dry white wine
2 1/2 cups low-sodium chicken broth
2 large eggs, beaten
1 cup dried mission figs, chopped
1/2 cup pine nuts
1 tablespoon fresh thyme leaves

Directions

Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
Add the bread, broth, eggs, figs, pine nuts, thyme, and ½ teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.

By Kristen Evans Dittami, November 2010

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 401Calories From Fat 169

Fat 19g
Sat Fat 7g
Cholesterol 80mg
Sodium 774mg
Protein 10g
Carbohydrate 49g
Sugar 15g
Fiber 5g
Iron 3mg
Calcium 112mg

What does this mean? See Nutrition 101.

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Quick Tip

Don’t be tempted to upgrade your bread for this recipe. Sourdoughs and crusty country breads will yield dense, heavy cubes that can weigh your dish down. Soft, thin-crusted loaves from the supermarket make the best stuffing.