Fruit and Nuts Cornbread Sausage Stuffing
2 tablespoons unsalted butter
2 medium onions, finely chopped
1 cup dried apricots, diced
2 cups celery, chopped
1 pound organic turkey sausage, crumbled
3 cups cornbread, crumbled
4 teaspoons fresh thyme, chopped
1/2 cup parsley, chopped
1/4 teaspoon pepper
1/2 cup organic chicken broth
1 cup pecans, hazelnuts or slivered almonds, chopped and lightly toasted
Place 1 tablespoon of the butter in a large saucepan over medium heat. Add the onions. Cook the onions in the butter 5 minutes or until tender.
Place the apricots and the celery into the pan. Continue cooking 8 minutes or until the celery is fork tender.
Remove from the pan and place in a mixing bowl. Add the remaining butter into the saucepan and allow melting. Add the sausage. Cook 8 minutes or until the sausage is browned. Place the sausage into the apricot mixture.
Place the cornbread into the mixture. Sprinkle in the thyme, parsley and pepper. Pour in the chicken broth and stir until the cornbread is completely moistened. Fold in the nuts.
Heat the oven temperature to 350 degrees. Spray a baking dish with a non stick cooking spray. Spread the mixture into the baking dish evenly. Cover the baking dish tightly with aluminum foil. Bake 35 minutes or until heated through.