One large loaf of peasant bread, cut into 1-inch cubes

5 oz. sliced almonds (1 1/2 cups)

12  oz. dried Black Mission figs (2 cups), stemmed and coarsely chopped

2 tbsp chopped sage

2 tbsp chopped flat-leaf parsley

6 tbsp unsalted butter

1 onion, finely chopped

3 celery ribs, finely chopped

2 large carrots, finely chopped

1 fennel bulb, cored and finely chopped

2 garlic cloves, minced

1 tbsp fennel seeds, crushed

8 large eggs, lightly beatened

2 1/2 cups vegetable stock

sea salt and freshly ground pepper to taste

Preheat the oven to 350 degrees. Spread the bread on a large baking sheet and toast for about 15 minutes, stirring once, until dry. Spread the almonds on another baking sheet and toast until lightly browned. Let the almonds cool, then lightly crush them. Transfer the bread and almonds to a large bowl and add the figs, sage and parsley.

In a large skillet, melt the 6 tablespoons of butter. Add the onion, celery, carrots, chopped fennel bulb, garlic, and fennel seeds and cook over med-high heat, stirring, until the vegetables are softened. Let cool, then add the sauteed vegetables to the bread mixture. Stir in the eggs and stock and season with salt and pepper.

Butter a 9×13 inch baking dish. Spread the stuffing mixture in the dish and cover with foil. Bake for 30 minutes, until heated through. Uncover and bake for 10 minutes longer, until the top is lightly browned. Serve.