There's also parmesan cheese in this guy.
Prep: 20 minutes
Total: 1 hour
2 Italian sausages, casings removed
canola oil, as needed
2 stale baguettes, torn into pieces (about 1 pound)
8-10 figs, cut into quarters
4 ribs celery, chopped
3 carrots, peeled and chopped
2 yellow onions, diced
1 fennel bulb, chopped
2 tablespoons chopped parsley
2 tablespoons chopped sage
2 tablespoons chopped thyme
1 teaspoon celery seeds
3 bay leaves
1 1/2 cups chicken or turkey broth
½ cup parmesan cheese
1. Heat the oven to 425°F|220°C. Cook the sausage in a large skillet over medium-high, breaking up the sausage as you cook, until browned, about 8 minutes. Transfer to a bowl with the bread and figs and set aside.
2. There should be some sausage fat left in the skillet, but if there isn't, add in 2 tablespoons of canola oil. Cook the celery, carrots, onions, and fennel and cook until soft, 7 minutes. Add the herbs, celery seeds, and bay leaves and cook for 5 minutes more. Add the mixture to the bowl with the bread and sausage along with the parmesan cheese. Moisten the mixture with the broth and season with salt and pepper.
3. Place the mixture into a casserole dish and bake until golden brown, about 35 minutes. Let the mixture sit for at least 30 minutes before serving.