Best 2 Chestnut Fig Stuffing Recipes

Chestnut Fig Stuffing: A Festive Holiday Side Dish

As the holiday season approaches, home cooks begin their search for delectable and unique recipes to grace their festive tables. Among the many dishes that have earned a special place in holiday traditions is Chestnut Fig Stuffing, a flavorful and aromatic side dish that adds a touch of elegance to any gathering. This article presents a collection of Chestnut Fig Stuffing recipes that cater to diverse culinary preferences and dietary restrictions, ensuring that everyone can enjoy this delightful dish. From classic recipes that capture the essence of tradition to vegan and gluten-free variations that accommodate modern dietary needs, these recipes offer a range of options to suit every taste and dietary consideration. With their combination of sweet figs, earthy chestnuts, savory herbs, and warm spices, these stuffings promise to elevate your holiday feast and leave a lasting impression on your guests.

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SAUSAGE, CHESTNUT AND FIG STUFFING

Sausage, Chestnut and Fig Stuffing image

Categories Fruit Nut Side Bake Christmas Thanksgiving Stuffing/Dressing Fig Sausage Winter Chestnut Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

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.

CHESTNUT-FIG STUFFING

Chestnut-Fig Stuffing image

Make and share this Chestnut-Fig Stuffing recipe from Food.com.

Provided by figaro8895

Categories Thanksgiving

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

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

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

Tips:

Use fresh chestnuts. Fresh chestnuts have a sweeter, more delicate flavor than dried chestnuts. If you can't find fresh chestnuts, you can substitute dried chestnuts, but be sure to soak them overnight before using.
Roast the chestnuts before using them. Roasting the chestnuts intensifies their flavor and makes them easier to peel. To roast the chestnuts, place them in a single layer on a baking sheet and roast them in a preheated 400°F oven for 20-25 minutes, or until the shells are split open.
Peel the chestnuts while they are still warm. The shells of roasted chestnuts are easier to peel while they are still warm. To peel the chestnuts, use a paring knife to score a line around the circumference of each chestnut. Then, use your fingers to peel off the shell.
Use a variety of dried fruits in the stuffing. The recipe calls for figs, but you can also use other dried fruits such as cranberries, raisins, or apricots. Use a combination of different dried fruits to create a more complex flavor.
Add some fresh herbs to the stuffing. Fresh herbs such as rosemary, thyme, or sage will add a pop of flavor to the stuffing. Use about 1 tablespoon of chopped fresh herbs per cup of stuffing.
Don't overstuff the turkey. The stuffing should be loosely packed inside the turkey. If you overstuff the turkey, the stuffing will not cook evenly.

Conclusion:

Chestnut fig stuffing is a delicious and festive side dish that is perfect for Thanksgiving or Christmas dinner. The combination of sweet chestnuts, figs, and herbs creates a unique and flavorful stuffing that will be sure to impress your guests. With a little planning and preparation, you can easily make this stuffing at home.