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<p>1. Chop figs and chestnuts. In a large bowl, combine the bread, chestnuts, and figs; set aside.</p>
<p>2. Finely chop onion and celery. In a large skillet, heat the oil,
onion, and celery over medium-high heat and cook 5 minutes, stirring
occasionally. Add the broth and thyme, heat to a boil, and remove from
heat. (The recipe can be made to this point up to 1 day ahead. Cover and
refrigerate the stock and bread separately.)</p>
<p>3. Add the stock to the bread mixture, along with the lightly-beaten
eggs, salt, and pepper. Toss to combine. Place in a baking dish and
cover with aluminum foil. Bake 1 hour at 375°F.</p>
<p><b>Nutritional Information</b><br>
Per Serving<br>
Calories 420<br>
Calories From Fat 0%<br>
Calcium 229mg<br>
Carbohydrate 76g<br>
Cholesterol 53mg<br>
Fat 8g<br>
Fiber 8g<br>
Iron 4mg<br>
Protein 11mg<br>
Sat Fat 1g<br>
Sodium 672mg
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