Thanksgiving

Bread Stuffing with Walnuts and Figs takes 30 minutes to prepare.

Bread Stuffing with Walnuts and Figs takes 25 minutes to cook.

Bread Stuffing with Walnuts and Figs makes 10 servings.

The ingredients for Bread Stuffing with Walnuts and Figs are:

1 loaf day-old Itialian bread (cut into rustic 3/4 inch cubes - about 10 cups) I also like to use an assortment of breads - dark and light, multi textures & flavors
3/4 cups chopped walnuts
8 T lightly salted butter
2 cloves fresh garlic, minced
1 tsp chopped fresh rosemary
6 oz thickcut bacon, diced
2 cups roughly chopped yellow onion
2 1/4 cups homemade turkey broth
1/4 cup chopped fresh Italian parsley
1 tsp ground sage
1/2 tsp freshly ground black pepper
3/4 cups chopped dried figs

Here is how you make Bread Stuffing with Walnuts and Figs:

Serves 8-10Preheat oven to 375 degrees. Spread bread cubes over 2 large baking sheets. In large skillet over medium heat, toast walnuts for 3-4 minutes, shaking pan several times; set nuts aside. In same pan, melt 6 tablespoons of butter over medium heat; add garlic and rosemary, cook for 1-2 minutes. Drizzle this butter mixture over the bread crumbs, turn to coat. Bake at 375 degrees for about 10 minutes.Meanwhile, in same pan over medium heat, fry the diced bacon until brown, about 5-10 minutes. Remove to drain, leaving fat in pan. Add last 2 tablespoons of butter and onion and over med/low heat, stir onions until clear, about 8-10 minutes. Mix toasted bread and onions in large bowl with broth, parsley, sage and pepper. Stir in bacon, walnuts and figs - toss to mix well. Place in 9" x 13" buttered baking dish and bake for 20-30 minutes, until golden brown on top and desired crispness.Number of Servings: 10Recipe submitted by SparkPeople user ROSEANNAB53.

The nutritional information for Bread Stuffing with Walnuts and Figs is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 270.0

• Total Fat: 17.9 g
• Cholesterol: 27.7 mg
• Sodium: 246.9 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 3.5 g
• Protein: 5.2 g