1 tablespoon butter
2 medium onions, finely chopped
1 cup dried apricots, diced
2 cups chopped celery
1/2 pound turkey sausage, crumbled
3 cups cornbread, crumbled, preferably homemade
salt and pepper, to taste
1/2 cup chicken broth, as needed for moisture
1 cup pecans, lightly toasted and roughly chopped
1/2 cup parsley, chopped (I rarely use the parsley, but it looks nice)
1. Melt the butter in a large saucepan over medium-high heat and saute the onions for 5 minutes. Add the apricots and celery and saute until the celery is softened, about 10 minutes. Transfer to a large bowl.
2. In the same saucepan and cook the sausage until browned, about 5 minutes. Add the celery mixture to the sausage.
3. Add the crumbled cornbread, thyme, sage, salt, pepper, chicken broth, nuts and parsley to the sausage mixture and mix well. Taste and adjust seasoning.
4. Transfer the stuffing to a shallow baking dish. Heat the oven to 350°F, cover with foil and bake for 30 minutes.