Step 1

Spread the bread cubes on a baking sheet and let dry overnight.

Step 3

Preheat an oven to 350°F (180°C). Grease a 9-by-9-inch (23-by-23-cm) baking dish with vegan butter or oil, then butter or oil a sheet of aluminum foil that is slightly larger than the dish.

Step 5

In a small bowl, whisk together the flaxseed meal and water until combined.

Step 7

In a large sauté pan over medium heat, warm the olive oil. Add the celery, onion, thyme, rosemary, flaxseed mixture, a pinch of salt and a few grindings of pepper. Cook, stirring occasionally, until the celery and onion are soft and translucent, about 5 minutes. Remove from the heat.

Step 9

Put the bread cubes in a large bowl. Slowly pour in the broth 1 cup (8 fl. oz./250 ml) at a time, allowing the bread to soak up the broth and gently stirring with a wooden spoon until evenly distributed. You may not need all of the broth. Stir in the celery mixture, then the white beans and figs. The mixture should hold its shape when formed into a ball but you should not be able to squeeze any liquid out of it. Season to taste with salt and pepper.

Step 11

Transfer the stuffing mixture to the prepared baking dish. Cover the dish with the prepared sheet of foil and bake for 45 minutes. Increase the oven temperature to 400°F (200°C), remove the foil and bake until the top is golden and crisp, about 20 minutes more.

Step 13

Let the stuffing rest for 10 to 15 minutes before serving. Serves 6 to 8.

Step 14

Williams Sonoma Test Kitchen