This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Roasted Fennel with Lemon Stuffing
Baked Pork Chops with Apple Raisin Stuffing
Cornbread Stuffing with Chorizo and Chiles
Sausage and Mushroom Stuffing
Roasted Vegetable and Cornbread Stuffing
more »
Top Related Articles
Zesting Citrus
Very Berry Shortcake Simplified
Making Apple Pie Filling
Apple Desserts
Raspberries Rule
Baking with Apples
Healthy Cooking: Spring Edition
Rhubarb: The Pie Plant
Mandarin Oranges
Apricots
Related Collections
Fig
Valentine's Day - Figs
Campbell's Kitchen
Fruit
Fruits and Vegetables

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

LEARN MORE

Chestnut, Fig and Honey Stuffing

By: Campbell's Kitchen

"Figs and honey add just the right amount of sweetness to this delectable baked stuffing...it's deliciously different, yet comforting and familiar too!"

Rate/Review | No Reviews Yet!

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1/2 cup butter
1 cup thinly sliced shallot
1 (7.4 ounce) jar roasted peeled chestnut, coarsely chopped
16 dried figs, stems removed, cut in quarters
2 stalks celery, diced
2 tablespoons honey
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/2 cup chopped fresh parsley
1 (12 ounce) package Pepperidge Farm® Herb Seasoned Cubed Stuffing

Directions

Heat the oven to 350 degrees F.
Heat the butter in a 3-quart saucepan over medium heat. Add the shallots, chestnuts, figs and celery and cook until the celery is tender, stirring occasionally.
Stir the honey and broth in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the parsley and stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.
Bake for 30 minutes or until the stuffing mixture is hot.

Footnotes

Easy Substitution: You can substitute 1/2 cup chopped walnuts for the chestnuts.

Nutritional Information

Amount Per Serving Calories: 313 | Total Fat: 9.9g | Cholesterol: 22mg Powered by ESHA Nutrient Database

ADVERTISE WITH US

reviews custom versions menus people who saved this

Uh-oh, looks like no one has reviewed this recipe yet. Be the first to do it - write a review for this recipe by clicking Rate/Review by the description!