RECIPE: Chestnut, Fig & Honey Stuffing | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Chestnut, Fig & Honey Stuffing | The Nibble Webzine Of Food Adventures
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RECIPE: Chestnut, Fig & Honey Stuffing

Last week we picked up a 12-pack box of peeled chestnuts at a club store. We’ve been snacking on them from the pack as well as hot from the microwave—it’s like chestnuts roasting on the open fire without the need to peel the chestnuts!

Today, we received this stuffing recipe from Swanson. Thanks, Swanson: We’re going to enhance our regular chestnut stuffing with figs.

We personally don’t like sweetness in our savory foods, so we’re substituting the two tablespoons of honey for two tablespoons of fresh sage.



  • 1/2 cup butter (1 stick)
  • 1 cup thinly sliced shallots
    What’s better than chestnut stuffing? Chestnut stuffing with figs! Photo courtesy Swanson.
  • 1 jar (7.4 ounces) roasted peeled chestnuts, coarsely chopped (about 1-1/2 cups)
  • 16 dried figs, stems removed, cut in quarters (about 1 cup)
  • 2 stalks celery, diced (about 1 cup)
  • 2 tablespoons honey
  • 4 cups Swanson Chicken Broth
  • 1/2 cup chopped fresh parsley
  • 1 package (12 ounces) Pepperidge Farm Herb Cube Stuffing
    *If there are vegetarians in your crowd, use Swanson Vegetable Broth.

    1. HEAT oven to 350°F.

    2. HEAT the butter in a 3-quart saucepan over medium heat. Add the shallots, chestnuts, figs and celery and cook until the celery is tender, stirring occasionally.

    3. STIR the honey and broth in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the parsley and stuffing cubes and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.

    4. BAKE for 30 minutes or until the stuffing mixture is hot.

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