VISIT US ON FACEBOOK.
Prep: 20 minutes
Cook: 10 minutes
Bake: 30 minutes
Makes: 12 servings (about 3/4 cup each)
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
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.
Easy Substitution: You can substitute 1/2 cup chopped walnuts for the chestnuts.
For more stuffing ideas visit: Scene-Stealing Holiday Stuffing