Warm the stock in a saucepan, remove from the heat and add the figs.
Add the butter, onion, celery and carrot and cook until tender. Remove the vegetables from the pan and reserve in a bowl.
Add the sausage and cook through.
Add the sausage to the carrot, onion and celery mixture.
In a bowl, stir in the egg while slowly pouring in the stock and figs..
Add the bread and toss until well blended.
Let stand until the stock is absorbed.
Add the mirepoix (celery/onion/carrot), mix and the rest of the ingredients. Spoon into the casserole.
Bake for about 45 minutes.