Dana Gallagher
Hands-On Time
20 Mins
Total Time
1 Hour 20 Mins
Yield
Serves 8

How to Make It

Step 1

In a large bowl, combine the bread, chestnuts, and figs; set aside.

Step 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.)

Step 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.

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Ratings & Reviews

/5
Reviews
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