Fig and Pine Nut Stuffing

Fig and pine nut stuffing
Photo: Grant Cornett
Hands On Time:
35 mins
Total Time:
1 hrs 45 mins
8 serves


  • 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

  • ½ cup dry white wine

  • 2 ½ cups low-sodium chicken broth

  • 2 large eggs, beaten

  • 1 cup dried mission figs, chopped

  • ½ cup pine nuts

  • 1 tablespoon fresh thyme leaves


  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.

Nutrition Facts (per serving)

401 Calories
19g Fat
49g Carbs
10g Protein
Nutrition Facts
Calories 401
% Daily Value *
Total Fat 19g 24%
Saturated Fat 7g 35%
Cholesterol 80mg 27%
Sodium 774mg 34%
Total Carbohydrate 49g 18%
Total Sugars 15g
Protein 10g
Calcium 112mg 9%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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