Recipe courtesy of Erica Miller,
Tyler Florence,
and
Aarón Sánchez
Roasted Chestnut, Fig and Cornbread Stuffing
- Level: Easy
- Yield: 6 servings
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.
