Recipe courtesy of Erica Miller, Tyler Florence, and Aarón Sánchez

Roasted Chestnut, Fig and Cornbread Stuffing

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  • Level: Easy
  • Yield: 6 servings
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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


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