- 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
- 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.