Chestnut-Fig Stuffing
Description
Ingredients
- 2 tablespoons Oil (olive)
- 1 each Onions (Yellow)
- 2 each Eggs (whole)
- 1 teaspoon Salt (Kosher)
- 5 cups Bread (white)
- 5 cups Bread (raisin)
- 2 cups Chestnuts
- 1 cup Figs (dried)
- 1.5 cups Celery
- 1 cup Broth
- 1 teaspoons Thyme
- .125 teaspoons Pepper (Black)
Cooking Instructions
1. Chop figs and chestnuts. In a large bowl, combine the bread, chestnuts, and figs; set aside.
2. Finely chop onion and celery. In a large skillet, heat the oil, onion, and celery over medium-high heat and cook 5 minutes, stirring occasionally. Add the broth 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.)
3. Add the stock to the bread mixture, along with the lightly-beaten eggs, salt, and pepper. Toss to combine. Place in a baking dish and cover with aluminum foil. Bake 1 hour at 375°F.
Nutritional Information
Per Serving
Calories 420
Calories From Fat 0%
Calcium 229mg
Carbohydrate 76g
Cholesterol 53mg
Fat 8g
Fiber 8g
Iron 4mg
Protein 11mg
Sat Fat 1g
Sodium 672mg
