- 8 ounces mild Italian sausages, casings removed
- 3 large shallots, chopped
- 2 celery stalks, chopped
- 6 ounces dried Calimyrna figs, chopped
- 1 cup canned low-salt chicken broth
- 3 tablespoons brandy
- 1/2 teaspoon dried thyme
- 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
- 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.
- 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.