INGREDIENTS
3/4 cup
figs
3/4 cup
cranberries
1/2 cup
regular brandy
4 tbsps
butter
1 1/2 cups
onions
1 cup
diced celery
3/4 lb
pork sausage
1 1/2 tbsps
rosemary leaves
3 tbsps
pine nuts
3 cups
pepperidge farm herb-seasoned stuffing mix
1 1/2 cups
chicken stock
1 extra large
egg
2 halves
turkey breast
3 tbsps
butter