Roasted Chestnut, Fig and Cornbread Stuffing

Yield:
6 servings
Level:
Easy
Ingredients
  • 2 cup cornbread
  • 2 eggs
  • 1/2 cup cream
  • 1/4 cup figs rehydrated in 1/2 cup apple cider
  • 1 pinch thyme
  • 10 roasted and shelled chestnut chopped in large pieces
Directions

Mix all ingredients together and bake for 25 minutes in a small roasting pan at 375 degrees


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