Ingredients:

  • Stale Bread (Sourdough or Ciabatta), 1 pound (450 g), cubed
  • Unsalted Butter, 8 tbsp (1 stick / 113 g), divided
  • Large Egg, 1, lightly beaten
  • Low-Sodium Chicken or Vegetable Stock, 2 cups (475 ml), warm
  • Kosher Salt & Freshly Ground Black Pepper, To taste
  • Yellow Onion, 1 large (200 g), finely diced
  • Celery stalks, 3 (150 g), finely diced
  • Fresh Sage, 2 tbsp (30 ml), roughly chopped
  • Fresh Thyme Leaves, 1 tsp (5 ml), removed from stem
  • Dried Figs (Black Mission or Calimyrna), 1/2 cup (80 g), chopped into pea-sized pieces
  • Roasted Chestnuts (pre-cooked), 1 cup (150 g), roughly chopped
  • Fresh Parsley, 2 tbsp (30 ml), chopped

Instructions:

  1. Stale the Bread: Cut the bread into 1-inch (2.5 cm) cubes. Spread them on a baking tray and let them air-dry overnight, or toast them in a 300°F (150°C) oven for 10–15 minutes until fully dried out but not browned. This is crucial for texture.
  2. Prep Aromatics: Finely dice the onion and celery. Chop the figs, chestnuts, and fresh herbs.
  3. Sauté Base: In the large skillet, melt 6 tbsp (85g) of the butter over medium heat. Add the diced onion and celery. Sauté gently for 8–10 minutes until the vegetables are translucent and very soft—we’re drawing out the flavour, not browning them.
  4. Bloom the Herbs: Stir in the fresh sage and thyme. Cook for 1 minute until fragrant.
  5. Add Fruit and Nuts: Stir in the chopped figs and chestnuts. Cook for another 2 minutes. Season generously with salt and pepper. Remove the skillet from the heat.
  6. Combine Dry Ingredients: Transfer the dry bread cubes to the large mixing bowl. Add the cooked aromatic mixture, along with the fresh parsley. Toss gently to distribute the butter and vegetables evenly.
  7. Bind the Mixture: Whisk the egg into the warm stock. Slowly pour 1 1/2 cups (350 ml) of the stock/egg mixture over the bread. Gently fold it together using a spatula—do not overmix or mash the bread.
  8. Check Consistency: Let the mixture sit for 5 minutes. The bread should be moist, but still hold its structure. Add the remaining 1/2 cup (125 ml) stock only if the mixture appears dry or crumbly.
  9. Prepare Dish: Grease the 9x13 inch baking dish with the remaining 2 tbsp (28g) of butter. Transfer the stuffing mixture to the dish, spreading it evenly without compacting it too tightly (this keeps it light).
  10. Bake (Covered): Cover the dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for 25 minutes. The foil ensures the inside cooks and remains moist.
  11. Bake (Uncovered): Remove the foil and continue baking for another 15–20 minutes, or until the top is deeply golden brown and crisp.
  12. Rest and Serve: Let the stuffing rest for 10 minutes before serving. This allows the internal heat to distribute and sets the structure beautifully.