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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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