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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Real Simple November 2001 Ingredients:
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 |
Directions:
1. In a large bowl, combine the bread, chestnuts, and figs; cover and set aside.
2. In a large skillet, heat the oil, onion, and celery over medium-high heat and cook 5 minutes, stirring occasionally.
3. 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.)
4. Cover and refrigerate the stock and bread separately).
5. Add the stock to the bread mixture, along with the eggs, salt, and pepper.
6. Toss to combine.
7. Place in a baking dish and cover with aluminum foil.
8. Bake with the turkey during the first hour of cooking.
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