Sausage, Chestnut and Fig Stuffing

• 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

1. Preheat oven to 350F.
2. Butter 8x8x2-inch glass baking dish.
3. Saute 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.
4. Add chopped shallots and celery to skillet and saute 5 minutes.
5. Stir in figs, 1/2 cup chicken broth, brandy and thyme and bring to boil.
6. Reduce heat, cover and simmer until figs are tender, about 5 minutes.
7. Mix 4 cups breadcrumbs, chestnuts and sausage mixture in large bowl.
8. Stir in remaining cup chicken broth.
9. Season to taste with salt and pepper.
10. Transfer stuffing to prepared baking dish.
11. Cover baking dish with foil.
12. Bake stuffing 25 minutes.
13. Remove foil; bake stuffing until top begins to brown, about 10 minutes longer.

italian sausages, shallots, celery stalks, figs, chicken broth, brandy, thyme, very coarsely, chestnuts

Taken from www.epicurious.com/recipes/food/views/sausage-chestnut-and-fig-stuffing-102681 (may not work)