Sausage, Fig & Cranberry Stuffing

INGREDIENTS

• ¾ cup large-diced dried figs, stems removed
• ¾ cup dried cranberries
• ½ cup Calvados or brandy
• ¼ cup (4 tablespoons) unsalted butter
• 1½ cups diced onions
• 1 cup (½-inch-diced) celery (about 3 stalks)
• 12 ounces pork sausage, casings removed (sweet, mild or hot - your preference)
• 1½ tablespoons chopped fresh rosemary leaves
• 3 tablespoons pine nuts, toasted
• 3 cups herb-seasoned stuffing mix
• 1½ cups chicken stock
• 1 egg, beaten
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper