Chestnut-Fig Stuffing - cooking recipe

Ingredients

5 cups day-old multigrain bread or 5 cups whole wheat bread, cut into 1/2-inch cubes
5 cups day-old white bread, cut into 1/2-inch cubes
2 (7 1/2 ounce) jars dried chestnuts, chopped (2 c)
1 cup dried fig, chopped
2 tablespoons olive oil
1 medium onion, finely chopped (1 c)
2 stalks celery, finely chopped (1.5 c)
1 cup chicken stock or 1 cup broth
1 teaspoon fresh thyme leave
2 eggs, lightly beaten
1 teaspoon kosher salt
1/8 teaspoon fresh ground pepper

Preparation

In a large bowl, combine the bread, chestnuts, and figs; cover and set aside.
In a large skillet, heat the oil, onion, and celery over medium-high heat and cook 5 minutes, stirring occasionally.
Add the chicken stock and thyme, heat to a boil, and remove from heat. (The receipe can be made to this point up to 1 day ahead.)
Cover and refrigerate the stock and bread separately).
Add the stock to the bread mixture, along with the eggs, salt, and pepper.
Toss to combine.
Place in a baking dish and cover with aluminum foil.
Bake with the turkey during the first hour of cooking.