Best Chestnut Fig Stuffing Recipes

Sausage, Chestnut and Fig Stuffing image

Yield Makes 6 servings

Number Of Ingredients 9

8 ounces mild Italian sausages, casings removed
3 large shallots, chopped
2 celery stalks, chopped
6 ounces dried Calimyrna figs, chopped
1 cup canned low-salt chicken broth
3 tablespoons brandy
1/2 teaspoon dried thyme
4 cups very coarsely ground fresh breadcrumbs made from about 8 ounces crustless French bread
1‟ cups peeled roasted chestnuts (about 12 ounces) or jarred chestnuts (about 8 ounces), coarsely chopped

Steps:

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Sauté sausage in heavy large skillet over medium-high heat until brown and cooked through, breaking into small pieces with back of fork, about 5 minutes. Add chopped shallots and celery to skillet and sauté 5 minutes. Stir in figs, 1/2 cup chicken broth, brandy and thyme and bring to boil. Reduce heat, cover and simmer until figs are tender, about 5 minutes.
Mix 4 cups breadcrumbs, chestnuts and sausage mixture in large bowl. Stir in remaining § cup chicken broth. Season to taste with salt and pepper. Transfer stuffing to prepared baking dish. Cover baking dish with foil. Bake stuffing 25 minutes. Remove foil; bake stuffing until top begins to brown, about 10 minutes longer.

Roasted Chestnut, Fig and Cornbread Stuffing image

Provided by Tyler Florence

Categories side-dish

Yield 6 servings

Number Of Ingredients 6

2 cup cornbread
2 eggs
1/2 cup cream
1/4 cup figs rehydrated in 1/2 cup apple cider
1 pinch thyme
10 roasted and shelled chestnut chopped in large pieces

Steps:

Mix all ingredients together and bake for 25 minutes in a small roasting pan at 375 degrees.

Chestnut-Fig Stuffing image

Provided by figaro8895

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

5 cups day-old multigrain bread or 5 cups whole wheat bread, cut into 1/2-inch cubes
5 cups day-old white bread, cut into 1/2-inch cubes
2 (7 1/2 ounce) jars dried chestnuts, chopped (2 c)
1 cup dried fig, chopped
2 tablespoons olive oil
1 medium onion, finely chopped (1 c)
2 stalks celery, finely chopped (1.5 c)
1 cup chicken stock or 1 cup broth
1 teaspoon fresh thyme leave
2 eggs, lightly beaten
1 teaspoon kosher salt
1/8 teaspoon fresh ground pepper

Steps:

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 receipe 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 with the turkey during the first hour of cooking.

Nutrition Facts : Calories 279, Fat 7.2, SaturatedFat 1.4, Cholesterol 53.8, Sodium 714.4, Carbohydrate 46.4, Fiber 3.7, Sugar 13, Protein 7.9