Bread Stuffing With Figs And Hazelnuts | The Jewish Week | Food & Wine

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Bread Stuffing With Figs And Hazelnuts

Bread Stuffing With Figs And Hazelnuts

Bread Stuffing with Figs and Hazelnuts. Courtesy of Ronnie Fein

Makes about 12 cups

30 min

1 hr 30 min

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3 tablespoons vegetable oil

1 medium onion, chopped

2 stalks celery, chopped

1 large, tart apple, peeled, cored and chopped

1 cup cut up dried figs

1/2 cup raisins

1 cup coarsely chopped toasted hazelnuts

8 cups 1/2-inch diced bread cubes

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh rosemary

2 teaspoons fresh thyme leaves

1 cup chicken or vegetable stock*

salt and freshly ground black pepper to taste


Heat the vegetable oil in a sauté pan over medium heat. Add the onion and celery and cook, stirring frequently, for about 3 minutes. Add the apple, figs and raisins and cook for another 3-4 minutes. Spoon the mixture into a large bowl. Add the nuts, bread cubes, parsley, rosemary and thyme and toss the ingredients to distribute them evenly. Pour in the stock (*1 cup if you cook the stuffing inside the bird; 2 cups if you bake the stuffing separately or prefer a moister stuffing). Sprinkle with salt and pepper to taste. Stuff the bird OR place the ingredients in a casserole. To cook outside of the bird: Preheat the oven to 350 degrees. Cover the casserole. Bake for 30 minutes. Remove the cover and bake for another 15 minutes or until the top is browned and crispy. If you are going to use the stuffing inside the turkey, do not stuff until just before you put the turkey in to roast; be sure the temperature of the stuffing reads 165 degrees when done. 

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.