Fig and Orange Stuffing Loaf

Servings: 8

Prep Time: 30 min

Cook Time: 35 to 50 min


1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

1 cup; chopped celery, including leaves

Zest and flesh of 1 orange, chopped

1 cup; chopped dried figs

2 eggs, well beaten

1 cup; melted butter or margarine

1 cup; milk


  • Preheat the oven to 350°F. Grease eight mini (4 1/2" x 2 1/2" x 1 1/2") loaf pans, or one 9" x 5" loaf pan. Set aside.
  • Combine the stuffing mix, celery, orange, and figs in a large bowl, mixing well. Stir in the eggs, butter or margarine, and milk.
  • Divide the mixture evenly among the prepared loaf pans, packing the mixture into the pans.
  • Bake uncovered for 35 minutes for the mini loaves or 50 minutes for the large loaf, or until the stuffing is firm to the touch.
  • Allow the loaves to rest in the pans for about 10 minutes. Then run a knife around the edges to loosen the loaves, unmold, and serve.