3/4 cup dried figs, stems removed and chopped
3/4 cup dried cranberries
1/2 cup Calvados or brandy
1/2 cup water
1/4 cup unsalted butter
1-1/2 cups diced onions
1 cup diced celery
3/4 pound bulk pork sausage (sweet, mild or hot)
4-1/2 teaspoons chopped fresh rosemary
3 tablespoons pine nuts, toasted
3 cups herb-seasoned stuffing mix
1-1/2 cups chicken broth
1 egg, beaten
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Sausage, Fig and Cranberry Stuffing
- Place figs and cranberries in a small saucepan; pour Calvados and water over fruit. Bring to a boil over medium heat; reduce heat and simmer for 2 minutes. Remove from the heat; set aside.
- In a large skillet, melt butter over medium heat. Add onions and celery; sauté until softened, about 5 minutes. Add sausage; cook for 10 minutes, stirring frequently, until no longer pink. Stir in rosemary, pine nuts, and figs and cranberries with liquid; cook 2 minutes longer, scraping up browned bits from bottom of skillet with a wooden spoon.
- Place the stuffing mix in a large bowl. Add the sausage mixture, broth, egg, salt and pepper; stir well. Transfer to a greased PYREX® EASY GRAB™ 3-QT OBLONG BAKING DISH.
- Cover with foil. Bake at 325° for 25 minutes. Remove foil; bake 10 to 15 minutes longer or until center is hot and edges are beginning to brown.
Recipe adapted from: Brown-Eyed Baker