Steps
Preheat oven to 350°F.
Lightly coat a 2-quart baking dish with nonstick cooking spray.
In a small bowl, soak figs in bourbon or orange juice until soft. Once soft, remove from liquid. Discard any remaining liquid and set aside figs.
In a large bowl, combine cornbread, onion, celery, garlic, chestnuts, sage and figs. Add chicken broth and mix well. Let stand 5 minutes. Lightly whisk egg whites and fold into cornbread mixture.
Evenly spread mixture into baking dish. Bake for 45 minutes, or until golden brown.
About this recipe
Judy Capodanno is credited as the creator. The original source remains authoritative. Saved copies and personal edits stay private. Rate a saved recipe to contribute to its community average.
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