Fig-And-Almond Bread Stuffing With Fennel

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One 12-ounce loaf peasant bread, cut into 1-inch cubes

5 ounces sliced almonds (1 1/2 cups)

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

2 tablespoons chopped sage

2 tablespoons chopped flat-leaf parsley

6 tablespoons unsalted butter, plus more for greasing

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 tablespoon fennel seeds, finely chopped

8 large eggs, lightly beaten

2 1/2 cups chicken stock or low-sodium broth

Salt and freshly ground pepper

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