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
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.