hazelnut and fig stuffing

for the adventurous eater, it's always fun to have an alternative to a classic recipe, but which is equally delicious.  plus it's much more healthy--not a lick of butter!  this recipe i adapted from vegetariantimes.com.  double the recipe for a large thanksgiving crowd.

ingredients

5 C cubed dried bread (i used a combination sour dough, dark rye and whole wheat)
1 1/2 C hazelnuts, coarsely chopped
3/4 C tawny port (or 5/8 C cranberry juice with 1/8 C lemon juice as a non-alcoholic substitute)
1 C dried figs, chopped
1/2 C craisins
5 T olive oil, divided
1 C finely chopped onion
2-3 t minced garlic (depending on strength of the garlic)
1 t finely chopped fresh rosemary, or dried rosemary to taste
2 1/2 C chicken stock

directions

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.

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

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.

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.

Spread stuffing in prepared baking dish. Bake  @ 350 for 45 minutes, or until top is golden brown.