1/2 cup sweet white wine (such as Muscat or Essensia)
8 cups 1-inch cubes country-style white bread (about 12 ounces)
4 tablespoons (1/2 stick) butter
1 large onion, chopped (about 2 cups)
3 celery stalks, chopped
2 garlic cloves, minced
2 teaspoons chopped fresh rosemary
1 cup lightly toasted unsalted pistachios, chopped
3/4 cup low-salt chicken broth
Directions
Place figs and wine in small bowl. Cover and let soak overnight.
Preheat oven to 350°F. Arrange bread cubes in single layer on rimmed baking sheet and place in oven until dry, about 15 minutes. Cool.
Reduce oven temperature to 325°F. Butter 11x7x2-inch baking dish. Melt butter in heavy large skillet over medium heat. Add onion, celery, garlic, and rosemary. Sprinkle with salt and pepper. Cover skillet and cook vegetables until soft, stirring occasionally, about 15 minutes. Transfer vegetables to large bowl. Add figs with soaking liquid, bread cubes, pistachios, and broth to vegetables; toss stuffing. Transfer to prepared baking dish. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Cover dish tightly with foil. Bake stuffing, covered, 45 minutes. Uncover and bake stuffing until beginning to brown, about 20 minutes.
