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Bread Stuffing with Figs and Hazelnuts

bread stuffing with figs and hazelnuts

Every Thanksgiving I make two stuffings, one tried-and-true, plus another new one. A couple of years ago I bought some fabulous hazelnuts and decided to add them to my basic bread stuffing. But then I figured I should also include dried fruit, which give a lovely, sweet balance to the woodsy-flavored nuts. And this Bread Stuffing with Figs and Hazelnuts was the result – everyone declared it a winner. So now it is one of the tried-and-trues.

  • Duration
  • Cook Time
  • Prep Time
  • 12 cupsServings


  • 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 teaspoon fresh thyme leaves
  • 1 cup chicken or vegetable stock*
  • Salt and freshly ground black pepper to taste


1. 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. 

2. 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. 

3. Stuff the bird OR place the ingredients in a casserole. To cook outside of the bird: Preheat the oven to 350°F. Cover the casserole. Bake for 30 minutes. Remove the cover and bake for another 15 minutes or until the top is browned and crispy.