5 chestnut and fig stuffing Recipes

day-old multigrain bread or 5 cups whole wheat bread, cut into 1/2-inch cubes, day-old white bread, cut into 1/2-inch cubes, dried chestnuts, chopped (2 cup), dried fig, chopped, olive oil, onion, finely chopped (1 cup), stalks celery, finely chopped (1.5 cup), chicken stock or 1 cup broth, fresh thyme leave, eggs, lightly beaten, kosher salt, fresh ground pepper

day-old multigrain or whole-wheat bread, cut into 1/2 - inch cubes, day-old white bread, cut into 1/2-inch cubes, dried chestnuts (2 cups), chopped, dried figs, chopped, olive oil, onion, finely chopped (1 cup), stalks celery, finely chopped (1 1/2 cups), chicken stock or broth, fresh thyme leaves, eggs, lightly beaten, kosher salt, freshly ground pepper

mild italian sausages, casings removed, shallots, chopped, celery stalks, chopped, dried calimyrna figs, chopped, canned low-salt chicken broth, brandy, dried thyme, very coarsely ground fresh breadcrumbs made from about 8 oz crustless french bread, peeled roasted chestnuts (about 12 oz) or jarred chestnuts (about 8 oz), coarsely chopped

cornbread, eggs, cream, figs rehydrated in 1/2 cup apple cider, thyme, roasted and shelled chestnut chopped in large pieces