12 oz peasant bread, cut into 1-inch cubes
12 oz dried & fresh figs, stemmed and coarsely chopped (2 cups)
2 T sage, chopped
2 T flat-leaf parsley, chopped
6 T butter
1 onion, finely chopped
3 ribs celery, finely chopped
2 cloves garlic, minced
8 eggs, lightly beaten
2 1/2 c chicken stock
salt & pepper

1. Preheat the oven to 350°.
2. Spread the bread on a large baking sheet and toast for about 15 minutes, stirring once, until slightly dry.
3. Transfer the bread to a large bowl and add the figs, sage and parsley.
4. In a large skillet, melt the 6 tablespoons of butter. Add the onion, celery, and garlic and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes.
5. Let cool, then scrape the vegetables into the bread mixture in the bowl.
6. Stir in the eggs and stock and season with salt and pepper.
7. Butter a 9-by-13-inch baking dish.
8. Spread the stuffing mixture in the dish and cover with foil.
9. Bake for 30 minutes, until heated through.
10. Uncover and bake for 10 minutes longer, until the top is lightly browned.
11. Serve hot.

Note: This stuffing can also be used to stuff a variety of meats.

Source: Pam Clanton, culinarian

Submitted by Jim Wilson
Son of James & Lola Wilson