- 12 cups cubed brioche bread
- 6 Tbsp unsalted butter, melted
- 2 Tbsp chopped fresh sage
- 6 strips bacon, chopped
- 2 stalks celery, diced
- 1 onion, diced
- 1 cup cooked chestnuts, chopped
- 3/4 cup sliced California Dried Figs
- 1 Tbsp fresh thyme leaves
- 1 tsp salt
- 1 1/2 cups chicken broth (approx.)
Preheat oven to 350°F. Grease 13 x 9-inch pan.
In large bowl, toss together cubed bread, melted butter and sage. Spread evenly onto baking sheet; bake, tossing once, for 7 to 10 minutes or until golden brown. Set aside.
In large skillet set over medium-high heat, cook bacon for 8 to 10 minutes or just until crisp. Using slotted spoon, transfer to paper towel–lined plate. Reduce heat to medium; cook celery and onion for 4 to 6 minutes or until translucent. Mix in chestnuts, figs and thyme. Season with salt.
In large bowl, combine brioche, bacon, fig mixture and broth (if bread is dry, add up to 1/2 cup more broth; bread should be moist but not soggy). Transfer to prepared pan.
Cover with foil; bake for 35 minutes. Remove foil; bake for 20 to 25 minutes or until golden.
Tip: To make ahead, prepare stuffing through Step 3, then refrigerate overnight. Bring to room temperature before continuing with recipe.