Preheat oven to 350°F. 

Spread bread on a large baking sheet; toast 15 minutes, flipping once, until slightly dry. 

Spread almonds on another baking sheet; toast 5 minutes, until lightly browned. Let almonds cool, then lightly crush them.

 Transfer bread, almonds, figs, sage and parsley to a large bowl.

 In a large skillet, melt 6 tablespoons butter or vegan butter over medium heat. Add onion, celery, carrots, fennel, garlic, and fennel seed; cook 5 minutes, stirring occasionally, until vegetables are softened.

 Let vegetables cool, then scrape into bread mixture. Stir in eggs and broth; season with salt and pepper.

 Stuff a baked turkey with mixture, or fill muffin tins with mixture. Bake 30 minutes uncovered, or until top is browned and crispy.

Source: Adapted from a recipe by Food and Wine, November 2009