Preheat oven to 350°F.
If your bread is not already stale and dried out, place bread cubes on a baking sheet. Toast for 15 minutes.
Place bread cubes into a greased 9"x13” casserole dish.
Place chorizo in a pan under medium-high heat, break into pieces and add carrots after 10 minutes. Stir occasionally and after another 5 minutes, add onion and celery. Cook for another 7 minutes.
Add figs and 2 cups of chicken stock, cover, and cook for 13 minutes under high heat. Stir in sage.
Remove pan from heat and pour mixture into the baking dish. Stir to evenly distribute the ingredients and pour the final cup of chicken stock over the pan. Taste and add salt and pepper, if desired. Bake for 30-40 minutes.
Garnish with fresh sage leaves, if desired.
