November 22, 2010

Chestnut, Fig & Honey Stuffing

From: Campbell's Kitchen
Prep: 20 minutes
Cook: 10 minutes
Bake: 30 minutes
Serves: 12
Figs and honey add just the right amount of sweetness to this delectable baked's deliciously different, yet comforting and familiar too!


1/2 cup butter (1 stick)
1 cup thinly sliced shallots
1 jar (7.4 ounces) roasted peeled chestnuts, coarsely chopped (about 1 1/2 cups)
16 dried figs, stems removed, cut in quarters (about 1 cup)
2 stalks celery, diced (about 1 cup)
2 tablespoons honey
4 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM orCertified Organic)
1/2 cup chopped fresh parsley
1 package (12 ounces) Pepperidge Farm® Herb Seasoned Cubed Stuffing


Heat the oven to 350°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.

Recipe Tips:

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

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