California Fig and Chestnut Stuffing
Celebrating the Quality of California Figs
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Cooking tools:
- Oven
- Mixing bowl
- Baking sheet
- Skillet
- Slotted spoon
- Paper towel
- Plate
- Baking pan
- Aluminum foil
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
Ingredients
- 12 cups cubed brioche bread
- 6 Tbsp unsalted butter, melted
- 2 Tbsp chopped fresh sage
- 6 strips bacon, chopped
- 2 stalks celery, diced
- 1 onion, diced
- 1 cup cooked chestnuts, chopped
- 3/4 cup sliced California Dried Figs
- 1 Tbsp fresh thyme leaves
- 1 tsp salt
- 1 1/2 cups chicken broth (approx.)
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