Rosemary Whole-Wheat Stuffing with Figs and Hazelnuts Recipe | Vegetarian Times Skip to main content

Rosemary Whole-Wheat Stuffing with Figs and Hazelnuts

Add Mediterranean flavors to your holiday stuffing by studding it with dried fruit and hazelnuts, and seasoning with fresh rosemary.



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1 20-oz. loaf whole-grain bread, cut into ½-inch cubes
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1 ½ cups blanched hazelnuts, coarsely chopped
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¾ cup tawny port
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1 cup dried figs, finely chopped
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½ cup dried sweetened cranberries
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5 Tbs. olive oil, divided
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2 small onions, finely chopped (2 cups)
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6 cloves garlic, minced (2 Tbs.)
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1 tsp. finely chopped fresh rosemary
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2 ½ cups low-sodium vegetable broth


1. Spread bread cubes on baking sheet, and dry overnight. Or dry in 250°F oven 45 minutes to 1 hour, stirring occasionally. Cool.

2. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Toast dried bread cubes on baking sheet 30 minutes, stirring twice. Cool, and transfer to large bowl.

3. Heat skillet over medium-high heat, and spread hazelnuts in pan. Toast 7 to 8 minutes, stirring occasionally, or until hazelnuts turn light golden brown. Cool.

4. Heat port to boiling in small saucepan. Stir in figs and cranberries. Set aside to steep.

5. Heat 2 Tbs. oil in skillet over medium heat. Add onions and garlic, and cook 10 minutes, or until onions are golden, stirring frequently. Stir in rosemary, and cook 2 minutes more. Stir onion mixture into bread cubes. Fold in dried fruit and port.

6. Whisk together broth and remaining 3 Tbs. oil in bowl. Pour broth mixture over bread cube mixture, and mix until bread is moist, but not soggy. Season with salt and pepper, if desired.

7. Spread stuffing in prepared baking dish. Bake 45 minutes, or until top is golden brown. Cool 15 minutes before serving.

Nutrition Information: 

6 g
Total Fat: 
15 g
Saturated Fat: 
2 g
40 g
0 mg
144 mg
11 g
15 g
Serves 12

Comments on this Recipe

What step would you suggest stopping at if bringing this dish to dinner? Cook all the way, cool, keep covered, and re-heat before serving?

Ingredients call for hazelnuts, step 3 tells how to toast them & set them aside, but nowhere does it say when to add them to the dressing??!! Are they mixed in or sprinkled on top after cooking? Thanks, T

Absolutely wonderful! Yes, the recipe forgets to mention adding the nuts, but do so at the end when also stirring in the broth, and voila. Bake as highlighted. I will say I'd maybe only use 3/4-1 cup of nuts next time as even stirred in I felt there were a tremendous amount. Crunch is good, but prefer it not to be the overwhelming texture. Otherwise, AWESOME Thanksgiving recipe!