Earthy Delights Recipe
Roasted Chestnut, Fig, and Cornbread Stuffing
2 cups cornbread, torn into ½ to 1-inch pieces
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
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.