Put the chopped figs in a bowl with the honey and lemon juice and cover with warm water. This can be done up to the night before but should be at least 10 minutes before.
Brown the sausage and remove it from the pan. Retain the grease in the pan and add a bit of oil or butter if needed. Saute the onions in this grease/oil until soft.
Preheat the Oven to 350°F.
In a large bowl, mix crumbled cornbread, roughly torn dried bread, eggs, onions, sausage, and rosemary. Add the cream and chicken stock until you’ve reached a wet but not soupy consistency. You want the stuffing to hold its shape when squeezed.
Drain the figs, reserving the liquid they soaked in. Add the figs to the stuffing.
Put the liquid from hydrating the figs in a pan on low heat on the stovetop. Add the balsamic and simmer on low until reduced by half (this takes a while).
Work the softened butter under the skin of the turkey. Work slowly so as not to tear the skin.
Salt and pepper the skin of the turkey liberally and stuff it with stuffing. Don’t pack it in too tightly, but don’t leave any gaping empty spaces, as either can cause uneven cooking.
Put turkey in oven. A 14 lb. turkey should take around 3 hours to cook. ALWAYS use a meat thermometer when cooking turkey and cook until it registers 165°F in the breast.
While the turkey cooks, keep an eye on your glaze reducing on the stove. Once it is reduced by half, add a stick of butter. 30 minutes before the turkey is done, pour the glazed over the skin of the turkey.
When the turkey reaches temperature, glaze it again with the pan drippings. Let the turkey rest for at least 15-20 minutes before cutting so the juices can redistribute.
Pull stuffing out and put in a serving bowl. Pour some pan drippings over top. Carve the bird and enjoy!