Roasted Chestnut Stuffing




Preheat oven to 350°F. In a shallow baking dish, spread out bread cubes evenly and bake for 10 minutes or until golden. In a small bowl, soak chopped dried figs in ½ cup water. Let soak for half an hour. In a large skillet sauté onions, celery, thyme, rosemary, parsley and seasonings in grape seed oil over medium heat. Once onions are translucent, add chestnuts and cook for another 2-3 minutes. Drain dried figs and combine with sautéed mixture and bread in a large serving bowl and let cool. Enjoy!

Makes 6 Servings.