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Roasted Chestnut, Fig, and Cornbread Stuffing

Roasted Chestnut, Fig, and Cornbread Stuffing
An eclectic blend of flavors that is easy to make. Don't wait for Thanksgiving to serve this delicious side dish. You can cut the preparation time by using ready-to-eat chestnuts without compromising the flavor in the least.
Ingredients:

2 cups cornbread, torn into ½ to 1-inch pieces
2 eggs
½ cup cream
¼ cup Calmyrna figs, rehydrated in ½ cup apple cider
1 tablespoon fresh thyme, diced fine
10 fresh chestnuts, roasted and chopped coarsely



Directions:


Remove the figs from the cider after rehydrating for about ½ hour. Chop the figs into ¼ inch pieces. Discard the cider. 


Toss all the ingredients together to combine thoroughly.

Bake for about 25 minutes in a small roasting pan at 375 F.


This is a wonderful dressing for your Thanksgiving turkey, but can be used for any kind of poultry.



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