Chestnut, Fig and Honey Stuffing Recipe

Chestnut, Fig and Honey Stuffing Recipe

  • 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
  1. Heat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Bake for 30 minutes or until the stuffing mixture is hot.
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