Chestnut-Fig Stuffing

Name: Chestnut-Fig Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 liters day-old white bread, cut into 1/2-inch cubes; 355 milliliters stalks celery, finely chopped; 946 milliliters 7.4-ounce jars dried chestnuts , chopped; 237 milliliters chicken stock or broth; 237 milliliters dried figs, chopped; 2 eggs, lightly beaten; 1 teaspoon fresh thyme leaves; 1 teaspoon kosher salt; 1 liters day-old multigrain or whole-wheat bread, cut into 1/2 - inch cubes; 2 Tbsps olive oil; 237 milliliters medium onion, finely chopped; 0 teaspoons freshly ground pepper

Chestnut-Fig Stuffing is a dairy free and vegetarian recipe with 8 servings. One serving contains 346 calories, 8g of protein, and 7g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of pepper, thyme leaves, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for Thanksgiving. It works well as a reasonably priced side dish. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large bowl, combine the bread, chestnuts, and figs; cover and set aside. In a large skillet, heat the oil, onion, and celery over medium-high heat and cook 5 minutes, stirring occasionally.

Ingredients you will need

Chestnuts

Celery

Bread

Onion

Figs

Cooking Oil

Equipment you will use

Frying Pan

Bowl

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.)

Ingredients you will need

Stock