Chestnut-Fig Stuffing

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2014-03-20 06:51:21

Chestnut-Fig Stuffing 5  cups day-old multigrain or whole-wheat bread,cut into 1/2 - inch cubes  5  cups day-old white bread,cut into 1/2-inch cubes 1  lb. can Raffetto chestnuts chopped 1  cup dried figs, chopped 2  tablespoons olive oil 1  medium onion, finely chopped(1 cup) 2  stalks celery, finely chopped (1 1/2 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 pepper   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. 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.) Add the stock to the bread mixture, along with the eggs, salt, and pepper.

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