Ingredients
8
ounces mild Italian sausages, casings removed
3
large shallots, chopped
6
ounces dried Calimyrna figs, chopped
1
cup canned low-salt chicken broth
4
cups very coarsely ground fresh breadcrumbs made from about 8 ounces crustless French bread
1? cups peeled roasted chestnuts (about 12 ounces) or jarred chestnuts (about 8 ounces), coarsely chopped
Directions
1.
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Sauté sausage in heavy large skillet over medium-high heat until brown and cooked through, breaking into small pieces with back of fork, about 5 minutes. Add chopped shallots and celery to skillet and sauté 5 minutes. Stir in figs, 1/2 cup chicken broth, brandy and thyme and bring to boil. Reduce heat, cover and simmer until figs are tender, about 5 minutes.
2.
Mix 4 cups breadcrumbs, chestnuts and sausage mixture in large bowl. Stir in remaining § cup chicken broth. Season to taste with salt and pepper. Transfer stuffing to prepared baking dish. Cover baking dish with foil. Bake stuffing 25 minutes. Remove foil; bake stuffing until top begins to brown, about 10 minutes longer.
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