Fig and Chestnut Stuffing

Adapted from Real Simple

When I made this I thought I might like a chunkier stuffing and so I did a rough chop for most of the ingredients. However, I think that when I cook it again this week I'll chop up everything but the bread much finer so that the the flavors will blend a little better.

4 slices (about 5  cups)  day-old whole-wheat bread, cut into 1/2 - inch cubes
4 slices (about 5 cups ) day-old white bread, cut into 1/2-inch cubes
6-7 oz cooked chestnuts chopped
1  cup  dried figs, chopped
2  tablespoons  olive oil
1 medium onion, finely chopped
2  stalks celery, finely chopped
1  cup  vegetable broth
1  teaspoon  fresh thyme leaves
2  eggs, lightly beaten
1  teaspoon 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, and cook the onion, and celery over medium-high heat for 5 minutes, stirring occasionally. Add the stock and thyme, bring 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. Toss to combine. Place in a baking dish and cover with aluminum foil. Bake for 1 hour at  350 degrees F. You can heat this in advance and then, warm in the oven for 10 minutes before serving.

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