Cornbread, Sausage and Dried Fruit Stuffing
Prep Time: 30 minutes
Cook Time: 1 hour, 20 minutes

1 LB pork sausage
2 Cups white onion, diced
2 Cups celery, diced
1 13oz box of dried cornbread stuffing(or 7-8 cups crumbled cornbread).
1 Cup dried apricots, diced
1 Cup dried cranberries
2 Each large eggs, beaten
1/2 tsp dried sage
1/2 Cup butter, melted
3/4 Cup chicken broth
Salt and Pepper to taste

PREHEAT OVEN TO 325 DEGREES

Heat fry pan over medium heat. Crumble the sausage into fry pan and cook, stirring often until sausage is lightly browned. About 5 minutes. Transfer sausage to a large bowl using a slotted spoon, reserving 2 TBSP of the fat.

Add onions to fat in fry pan and cook until soft. About 5 minutes. Add onions to sausage mix.

Add celery, cornbread, apricots, cranberries, eggs, sage and butter to mixing bowl and mix well, adding just enough chicken stock to lightly moisten dressing.

Transfer stuffing to a 2-3 quart shallow baking dish and cover.

Bake covered in preheated oven about 25 minutes(if chilled, about 50-60 minutes). Uncover and bake until top is lightly browned, about another 20 minutes more.

This recipe can be made the day before and stored in the refrigerator until ready to cook. If you are stuffing turkey wait until you are ready to start roasting your bird before filling with the stuffing. DO NOT stuff the turkey and let it sit overnight.