Fig and Pine Nut Stuffing

Ingredients

  • 1 tablespoon
  • ½ cup
  • 21 cup dried mission figs, chopped
  • 2 ½ cups low-sodium chicken broth
  • ½ cup dry white wine
  • kosher salt and black pepper
  • 24 celery stalks, thinly sliced
  • + 2 more ingredients
    • 1 large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)
    • 6 tablespoons unsalted butter, plus more for the baking dish and foil

View full recipe at SpringPad

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