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


  1. 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.
  2. Combine the stuffing mix, celery, orange, and figs in a large bowl, mixing well. Stir in the eggs, butter or margarine, and milk.
  3. Divide the mixture evenly among the prepared loaf pans, packing the mixture into the pans.
  4. 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.
  5. 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.