Preparation

• Preheat your oven to 400°F. Spread the bread on an 18×13 sheet pan and toast until mostly dry and lightly golden, about 10 to 15 minutes.
• In a small saucepan, combine figs, cranberries, and brandy. Warm over medium heat until it just begins to simmer. Remove from the heat, cover, and let sit for at least 15 minutes.
• In a large skillet, heat olive oil and butter over medium heat. Add diced onion, celery, and salt. Cook until translucent and lightly golden, about 8 to 10 minutes.
• Add hot Italian sausage to the pan and cook until browned, 4 to 6 minutes. Stir in chopped rosemary and thyme, then deglaze with sherry vinegar and the brandy-soaked figs and cranberries. Cook until the liquid mostly evaporates.
• In a large mixing bowl, whisk together eggs, heavy cream, whole milk, chicken stock, parsley, and remaining salt and pepper until smooth.
• Add toasted bread cubes and sausage mixture to the bowl and toss until everything is evenly moistened. Let sit for 20 minutes.
• Butter the sheet pan used for toasting and transfer the stuffing mixture, spreading it into an even layer. Sprinkle with Parmesan if using. Bake at 400°F for 20 to 30 minutes, rotating halfway through.
• Let rest for 10 minutes before serving. Sprinkle with parsley or chives for garnish if using.