Italian Fig and Prosciutto Stuffing

• 2 cups dried figs, tough stems removed
• 1 cup Madeira
• 1/4 pound prosciutto, minced
• 1 cup toasted pecans, chopped
• 1/2 cup unsalted butter
• 1 onion, peeled and minced
• 1 cup minced Italian parsley
• 1 cup minced celery ribs and leaves
• 1 tablespoon salt, or to taste
• 1 1/2 teaspoons freshly ground black pepper
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 8 cups cubed stale bread ( 1/2-inch cubes), lightly toasted
• 13 cup chicken broth, homemade or low-sodium canned, plus more if needed

1. In a nonreactive saucepan, simmer the figs in the Madeira for 15 minutes.
2. Drain, pat dry and roughly chop.
3. Place the figs, prosciutto and pecans in a medium bowl.
4. Set aside.
5. Melt the butter in a skillet over medium heat.
6. Add the onion and saute until soft, about 5 minutes.
7. Add the parsley, celery, salt, pepper and herbs and cook for 5 minutes more.
8. Place the mixture in a large bowl, add the cubed bread and chicken broth and toss to combine.
9. Add the fig mixture and toss to combine.
10. Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth.
11. Roast the bird.
12. Bake the extra stuffing, covered, for about 30 minutes, before serving.

dried figs, madeira, pecans, unsalted butter, onion, italian parsley, celery, salt, freshly ground black pepper, thyme, rosemary, sage, cubed stale bread, chicken broth

Taken from cooking.nytimes.com/recipes/4375 (may not work)