Soak figs in bourbon or orange juice until soft. Once soft, remove from liquid.
Combine cornbread, onion, celery, garlic, chestnuts, seasonings and figs in a bowl. Add chicken broth and mix well. Let stand 5 minutes. Lightly whisk egg whites and fold into mixture.
Evenly spread mixture into a nonstick baking dish coated with cooking spray. Bake for 45 minutes or until light brown.
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Watch Us Cook Corn Bread Stuffing with Chestnuts and Figs Recipe - The Health eCookingŪ Show
