Chestnut, Fig & Honey Stuffing

Campbell's Chestnut, Fig & Honey Stuffing Recipe

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

At a glance

Prep

20 min.

Total

1 hr.

Serves

12

Servings: about 3/4 cup each

Cook: 10 min.

Bake: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Pepperidge Farm® Herb Seasoned Cubed Stuffing

    Pepperidge Farm® Herb Seasoned Cubed Stuffing

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

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 Goodness® or Certified Organic)
1/2 cup chopped fresh parsley
1 package (12 ounces) Pepperidge Farm® Herb Seasoned Cubed Stuffing

How to Make It

  • 1

    Heat the oven to 350°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.

Full Screen View

  • Easy Substitution: You can substitute 1/2 cup chopped walnuts for the chestnuts.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#60765

Your Recently Viewed Recipes