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
Malmsey Wines from Madeira
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