Roasted Chestnut, Fig and Cornbread Stuffing

• 2 cup cornbread
• 2 eggs
• 1/2 cup cream
• 1/4 cup figs rehydrated in 1/2 cup apple cider
• 1 pinch thyme
• 10 roasted and shelled chestnut chopped in large pieces

1. Mix all ingredients together and bake for 25 minutes in a small roasting pan at 375 degrees

cornbread, eggs, cream, apple cider, thyme

Taken from www.foodnetwork.com/recipes/roasted-chestnut-fig-and-cornbread-stuffing-recipe.html (may not work)