In a small saucepan bring the figs, brandy, and water to a simmer over medium heat. Let simmer for 2-3 minutes and then take the figs off the heat and let them sit while you make the rest of the stuffing.
Preheat oven to 200F. Toast the bread cubes on a baking sheet until mostly dry and just beginning to brown, 15-20 minutes.
In a large skillet, melt the butter over medium low heat. Add the onions and pinch of salt and saute until they are softened, about 5 minutes. Add the sausage, breaking it up with the side of a spoon and saute until the sausage is cooked through and broken up into small pieces, about 10 minutes.
Cut the figs into a 1/4 inch dice. Add the figs, their liquid, the sage, and rosemary to the sausage mixture. Saute for another 2 minutes.
In a large bowl, mix together the bread crumbs and sausage stuffing. Add 1/2 cup of stock to the stuffing and stir. If it's still a little dry, add another 1/4 cup of stock. Stuffing can be prepared ahead and kept in the refrigerator overnight.