2 1/5 Cups (replace with craisins for a different flavor) Dried Figs, Chopped
2 Tablespoon Extra-Virgin Olive Oil
1/2 Cup Heavy Cream
1/2 Cup Honey
4 Tablespoon Lemon, Juice
Louisiana Grills Chicken Seasoning
1/2 Onion, Chopped
1 1/2 Teaspoon Finely Chopped Rosemary, Fresh
1 Pound Sweet Italian Sausage
3 Cups Water, Warm
Mix figs, honey, lemon juice, and warm water. Cover with plastic wrap and let figs soften for 30 minutes. Strain the figs and reserve the liquid for glaze.
Heat olive oil over medium heat and sauté the onions with rosemary. Add the sausage. Cook until browned. Place into a large bowl, add the cornbread and figs. Season with Louisiana Grills Chicken Seasoning. Stir. In a separate bowl, Stir together egg, heavy whipping cream, and chicken stock. Pour over the cornbread/fig mix and stir together. Set aside.
Rinse chickens and pat dry. Season liberally with Louisiana Grills Chicken Seasoning, kosher salt and black pepper. Don’t forget the cavity! Stuff cavities with Stuffing. Top each Chicken with 2 tablespoons butter.
Preheat your Louisiana to 300°F. Place in a roasting tray and cook until internal temp reads 165°F.
While chickens cook, place the fig liquid, balsamic vinegar and butter over. Reduce to thicken and baste chickens with about 160°F or 10 minutes before finished. Rest for 10 minutes. Carve and serve!