Heat oven to 350 degrees In large deep skillet or Dutch oven, stir and cook onion, celery, and carrot in 1 tablespoon butter over medium heat until onion is soft. Stir in figs, sausage and sherry; simmer for 2 minutes. Remove from heat.
Stir in bread cubes, nuts, parsley and 1/3 cup chicken broth. Add salt and pepper, to taste. Stir in egg. Form mounded 1⁄2-cup portions of stuffing into balls, packing tightly and moistening with additional chicken broth if needed. Place on greased baking sheet. Melt remaining butter and brush on balls. Bake 25 to 30 minutes, until hot and golden.