Cornbread Stuffing with Dried Apricots Recipe

cornbread stuffing with dried apricots

An annual favorite at Thanksgiving. It tends to be a lighter stuffing.

3/4 of a pan of cornbread (see SoCal Buddhist Cornbread)
1 package of Jimmy Dean type pork sausage
1-2 onions, chopped
3-4 stalks of celery, chopped
1 small package of dried apricots, chopped
1 few handfuls of dried cranberries, chopped

1 egg
1-2T sage or marjoram, whichever you prefer
(You can also use a little poultry seasoning and thyme)
Butter
Water or chicken broth
Hawaiian salt and black pepper, to taste

Crumble sausage and cook. Add celery and onions. Cook until tender. Add apricots, cranberries, spices, and a little butter. Adjust apricots and cranberries to the proportions you like. Add a bit of water or chicken broth to keep things moist, but not enough to make it soupy.

Break the cornbread up into a little bit bigger than bite-sized pieces and toss with the rest of the ingredients. Scramble the egg in a separate bowl and pour over stuffing mixture. Do this fast, and don’t toss the stuffing around too much because the cornbread is really crumbly. Bake at 350 degrees for 35-45 minutes.