Turkey Stuffing

1/2 cup large-diced dried figs, stems removed

1/2 cup dried cranberries

1/2 cup  brandy

4 tablespoons (1/2 stick) unsalted butter

1 1/2 cups diced onions (2 onions)

1 cup (1/2-inch-diced)

3/4 pound turkey sausage, casings removed (sweet and hot mixed)

1 1/2 tablespoons chopped fresh rosemary leaves

3 tablespoons pine nuts, toasted (toasting brings nutty flavor)

3 cups herb-seasoned GF stuffing mix (Mother’s Market or Whole foods carry)

2 cups chicken stock

1 extra-large egg, beaten

Kosher salt and freshly ground black pepper

DIRECTIONS

Place the dried figs and cranberries in a small saucepan and pour in the brandy and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon. Place the stuffing mix in a large bowl with 1 1/2 cups chicken stock. GF bread crumbs tend to be a little hard and to soften them let them soak up the chicken stock for 10 minutes.  Add the sausage mixture, the remaining 1/2 cup chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight)

NUTRTIONAL VALUE PER 1 CUP SERVING; calories 301, fat 21g, carbs 16g, protein 11g

original recipe by Ina Garten