Some people make stuffing only on Thanksgiving Day, but stuffing can be wonderful and warming nearly anytime. With the sweet taste of figs, this version could have you enjoying stuffing in all four seasons! Cranberry, Fig and Walnut Stuffing Go to recipes By Stonyfield Side Dishes Vegetarian American Thanksgiving Holiday FallSome people make stuffing only on Thanksgiving Day, but stuffing can be wonderful and warming nearly anytime. With the sweet taste of figs, this version could have you enjoying stuffing in all four seasons! Ready In: 1 hour Level: Easy Prep: 15 minutes Cook: 45 minutes Yields: 12 Servings Print RecipeIngredients1 loaf hearty herb bread (6 1/2 cups, cut in 1/2' cubes )1 c cranberries (fresh or frozen)1/2 c unsweetened apple juice1 large onion (chopped)1 c dried figs (chopped)1 c walnuts (toasted in hot dry skillet)1 Tbsp fresh sage (chopped)3 T olive oil1 c Stonyfield Organic Low Fat Smooth & Creamy Plain1/2 tsp kosher salt1/2 tsp freshly ground pepperdirectionsStep 1Preheat oven to 375°. Spray a 9x11 baking dish with cooking spray and set aside. Place breadcrumbs in a large bowl and set aside.Step 2Put cranberries in saucepan with 1/4 cup of apple juice over medium/high heat. Bring to a boil. Cranberries will start to pop and split. Remove from heat, drain and add to bread cubes Next add onion, figs, walnuts, and sage.Step 3In another bowl, whisk the remaining 1/4 cup of apple juice and olive oil. And yogurt, salt and pepper to apple juice mixture. Toss yogurt mixture into bread mixture. Press into prepared baking dish or stuff into whatever you are stuffing. If cooking in baking dish, bake for 45-50 minutes.