6 cups country bread, in 1" cubes
1 package Jiffy cornbread, cut into 1" cubes
1/4 cup butter
1/2 pound kielbasa, small dice
4 cups large onions, diced,
2 large onions
1 1/4 cups celery
3 cups portabella mushroom, or porcini, large dice
2/3 cup port wine
2 cloves garlic, minced
1/2 cup parsley, minced
1 1/2 tablespoons fresh thyme, 1 1/2 tsp dried
2 tablespoons fresh sage, 2 tsp dried
1 teaspoon nutmeg
1 teaspoon ground coriander
1/2 cup chopped dates
1/2 cup chopped fresh figs
1 1/2 cups Vegetable Broth
Spread bread on a cookie sheet and lightly toast in 250 degree oven for about 20 minutes. Place it in a large bowl and set aside.
Melt butter in a wide skillet over medium heat. Add the sausage and cook, stirring often, until the meat is lightly browned. Remove it with a slotted spoon. Add the onion, celery and garlic until the start to soften, add mushrooms and cook, stirring often, for about 15 minutes.
Add the vegetables to the bread bowl and pour the wine and 1 cup of the vegetable stock into the skillet. Stir it around to loosen all the browned bits, then pour into the bread bowl. Add seasonings and fruit and toss madly until all is combined. Taste, adjust seasons, then stir/toss in the eggs. Add more stock only if very dry.
Place in oiled muffin pans, sprinkling a little more vegetable stock on top and bake in 325 degree oven for 30 minutes.