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Picture of Chestnut-Fig Stuffing
american brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2725 kcal 136 %
  • Fat 62 g 96 %
  • Saturated 12 g 58 %
  • Carbs 467 g 156 %
  • Fiber 43 g 172 %
  • Protein 86 g 172 %
  • Cholesterol 327 mg 109 %
  • Sodium 3701 mg 154 %
  • Calcium 955 mg 95 %
  • Magnesium 498 mg 119 %
  • Potassium 4956 mg 105 %
  • Iron 26 mg 146 %
  • Zinc 11 mg 102 %
  • Phosphorus 1465 mg 209 %
  • Vitamin A 351 µg 39 %
  • Vitamin C 140 mg 156 %
  • Thiamin (B1) 3 mg 213 %
  • Riboflavin (B2) 2 mg 160 %
  • Niacin (B3) 38 mg 239 %
  • Vitamin B6 3 mg 194 %
  • Folate equivalent (total) 616 µg 154 %
  • Vitamin B12 1 µg 32 %
  • Vitamin D 2 µg 11 %
  • Vitamin E 13 mg 90 %
  • Vitamin K 119 µg 99 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chestnut-Fig Stuffing

Ingredients

  • 5 cups day-old multigrain or whole-wheat bread, cut into 1/2-inch cubes
  • 5 cups day-old white bread, cut into 1/2-inch cubes
  • 2 7.4-ounce jars dried chestnuts (2 cups), chopped
  • 1 cup dried figs, chopped
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped (1 cup)
  • 2 stalks celery, finely chopped (1 1/2 cups)
  • 1 cup chicken stock or broth
  • 1 teaspoon fresh thyme leaves
  • 2 eggs, lightly beaten
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper

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