Fig and Pistachio Stuffing


  • 2 garlic cloves
  • 1 cup unsalted pistachios
  • 5 ounces dried figs
  • 2 teaspoons fresh rosemary
  • 3 celery stalks
  • ½ cup sweet white wine (such as Muscat or Essensia)
  • 8 cups country-style white bread
  • + 3 more ingredients
    • 1 large onion
    • ¾ cup low-salt chicken broth
    • 4 tablespoons butter

Place figs and wine in small bowl. Cover and let soak overnight. Preheat oven to 350°F. Arrange bread cubes in single layer on rimmed baking sheet and place in oven until dry, about 15 minutes. Cool. Reduce oven temperature to 325°F. Butter 11x7x2-inch baking dish. Melt butter in heavy large skil...

View full recipe at Epicurious


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