Ingredients:
2 recipes prepared cornbread, crumbled into 1-inch pieces and allowed to dry overnight
1/2 cup dried apricots, chopped
3/4 cup dried apples, chopped
1/2 cup dried cranberries
1/4 cup golden raisins
1 cup coarsely chopped pecans, toasted
2 tablespoons chopped fresh sage
1 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons kosher salt
freshly ground black pepper
1 stick unsalted butter
1 large onion, chopped
3 celery stalks, chopped
1 quart low-sodium chicken broth

Directions:
Preheat oven to 350 degrees. Butter sides and bottom of a large casserole dish and set aside.

Place dried cornbread pieces in large bowl. Add apricots, apples, cranberries, raisins, pecans, sage, rosemary, parsley, salt and pepper, then toss together gently trying not to break up the cornbread.

Melt butter in skillet over medium-high. Add onion and celery, and cook until softened and beginning to turn translucent. Add to cornbread mixture along with chicken stock, and stir to combine.

Place cornbread stuffing in prepared casserole dish. Bake uncovered until golden brown on top and heated through, about 45 minutes. If stuffing starts to brown too quickly, tent with foil. 

Serves 12