California Figs
Simply Beautiful | Simply Delicious

Chestnut and Fig Stuffing


  • 4 cups day-old multigrain or whole wheat bread, cut into ½ inch cubes
  • 4 cups day-old white bread, cut into ½ inch cubes
  • 2 cups dried hazelnuts, chopped
  • 1 cup dried California figs, chopped
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped (1 cup)
  • 2 stalks celery, finely chopped (1½ 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 black pepper


In large bowl, combine bread cubes, chestnuts and figs; set aside. In large skillet, heat oil, and cook onion and celery over medium-high heat, 5 minutes, stirring occasionally. Stir in chicken stock and thyme; heat to boil, then remove from heat. Add stock to bread mixture; cool. Then stir in eggs, salt and pepper. Turn into 3 quart baking dish and cover. Bake at 350°F for 1 hour.

Serves: 8

NUTRITION FACTS (per serving)

Calories 330 (21% from Fat); Total Fat 8g; Saturated Fat 1.5g; Trans Fat -0-g; Cholesterol 55mg; Sodium 550mg; Potassium 500mg; Carbohydrate 60g; Sugar 21g; Dietary Fiber 7g; Protein 7g;

Daily Values

Vitamin A 2% Vitamin C 20% Calcium 8% Iron 15%
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