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 Makes 8 to 10 balls
3⁄4 cup chopped onion
1⁄2 cup chopped celery
1⁄4 cup chopped carrot
3 TBS butter, divided use
1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid Mission
or Calimyrna Figs
1⁄2 cup chopped, cooked smoked lean sausage
3⁄4 cup dry sherry or chicken broth
4 cups cubed herb-seasoned dry bread stuffing mix
1⁄2 cup chopped toasted almonds
1/3 cup chopped fresh parsley
1/3 to 2/3 cup chicken broth
Salt and ground black pepper, to taste
1 large egg, lightly beaten
Heat
oven to 350 degrees F. In large deep skillet or Dutch oven,
stir and cook onion, celery, and carrot in 1 tablespoon
butter over medium heat until onion is soft. Stir
in figs, sausage and sherry; simmer for 2 minutes.
Remove from
heat.
Stir in bread cubes, nuts, parsley and 1/3 cup chicken broth.
Add salt and pepper, to taste. Stir in egg. Form mounded 1⁄2-cup
portions of stuffing into balls, packing tightly and moistening
with additional chicken broth if needed. Place on greased
baking sheet. Melt remaining butter and brush on balls. Bake
25 to 30 minutes, until hot and golden.
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