Sausage + Fig Stuffing – Rideau Lake Grills

Ingredients

• 4 of your favourite sausages (we used a white wine pork breakfast sausage)
• 1 loaf of bread cut roughly into ¾” cubes
• 2 cups of chicken stock
• 10 crimini mushrooms
• 2 eggs
• 1 fennel bulb
• 3 cloves of garlic
• 6 chopped dry figs
• 1 onion
• 2 celery stalks
• 2 tablespoons fresh chopped sage leaves
• Salt + Pepper