Skip to main content
Epicurious
Bon Appétit

Fig and Pistachio Stuffing

By Molly Stevens

3.8

(2)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

5 ounces dried figs, trimmed, quartered (about 1 cup)
1/2 cup sweet white wine (such as Muscat or Essensia)
8 cups 1-inch cubes country-style white bread (about 12 ounces)
4 tablespoons (1/2 stick) butter
1 large onion, chopped (about 2 cups)
3 celery stalks, chopped
2 garlic cloves, minced
2 teaspoons chopped fresh rosemary
1 cup lightly toasted unsalted pistachios, chopped
3/4 cup low-salt chicken broth

Preparation

  1. Step 1

    Place figs and wine in small bowl. Cover and let soak overnight.

    Step 2

    Preheat oven to 350°F. Arrange bread cubes in single layer on rimmed baking sheet and place in oven until dry, about 15 minutes. Cool.

    Step 3

    Reduce oven temperature to 325°F. Butter 11x7x2-inch baking dish. Melt butter in heavy large skillet over medium heat. Add onion, celery, garlic, and rosemary. Sprinkle with salt and pepper. Cover skillet and cook vegetables until soft, stirring occasionally, about 15 minutes. Transfer vegetables to large bowl. Add figs with soaking liquid, bread cubes, pistachios, and broth to vegetables; toss stuffing. Transfer to prepared baking dish. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

    Step 4

    Cover dish tightly with foil. Bake stuffing, covered, 45 minutes. Uncover and bake stuffing until beginning to brown, about 20 minutes.

TagsStuffingPistachioNutFigFruitRosemaryHerbs & SpicesCeleryVegetableSideDinnerVegetarianOven BakeChristmasThanksgivingWinterBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.