Fig-and-Prosciutto Stuffing

• 1/2 pound dried figs
• 1 cup Madeira
• 1/4 pound prosciutto, minced
• 1 cup toasted pecans, chopped

1. Simmer the figs in the Madeira for 15 minutes, drain well, pat dry and chop roughly.
2. Place the figs, prosciutto and pecans in a large bowl.
3. Prepare the bread stuffing, then combine it with the fig mixture.
4. If baking in a casserole, it will not be necessary to add more chicken broth.

figs, madeira, pecans

Taken from cooking.nytimes.com/recipes/3069 (may not work)