Fig and Pine Nut Stuffing

fig-pinenut-stuffing
Photo by Grant Cornett
Fig and Pine Nut Stuffing 3.9 79 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 401 calories
    • Calories 169 calories from fat
    • Fat 19 g
    • Sat Fat 7 g
    • Cholesterol 80 mg
    • Sodium 774 mg
    • Protein 10 g
    • Carbohydrate 49 g
    • Sugar 15 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 112 mg

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.

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.

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