Fig and Pistachio Stuffing

Name: Fig and Pistachio Stuffing
Yield: 6 Servings
Ingredients: 5 ounces dried figs, trimmed, quartered (about 1 cup); 1/2 cup sweet white wine (such as Muscat or Essensia); 8 cups 1-inch cubes country-style white bread (about 12 ounces); 4 tablespoons (1/2 stick) butter; 1 large onion, chopped (about 2 cups); 3 celery stalks, chopped; 2 garlic cloves, minced; 2 teaspoons chopped fresh rosemary; 1 cup lightly toasted unsalted pistachios, chopped; 3/4 cup low-salt chicken broth

By Molly Stevens

January 31, 2007

Recipe notes