California Fig and Chestnut Stuffing

Servings: 8

Prep Time
Cook Time
Total Time


  • 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.)


  1. Preheat oven to 350°F. Grease 13 x 9-inch pan.

  2. 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.

  3. 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.

  4. 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.

  5. 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.