Cornbread Stuffing with Sage and Dried Fruits

Ingredients

• 2 qts cornbread cubed
• 0.5 cup apricot dried chopped
• 0.5 cup cranberries dried
• 2 large eggs 
• 2 tablespoons sage fresh chopped
• 0.5 teaspoon kosher salt 
• 1.5 cups chicken broth reduced-sodium
• 2 tablespoons olive oil 
• 1 large onion white halved sliced

Equipment

• frying pan
• baking sheet
• oven
• mixing bowl
• baking pan

Directions

1. Preheat oven to 35
2. Spread cornbread on a large rimmed baking sheet.
3. Bake until cornbread is dry and starting to crisp, about 15 minutes, turning pieces over once halfway through; set aside. Keep oven on.
4. Heat oil, meanwhile, in a large frying pan over medium heat. Cook onion, stirring often, until golden brown and sticky, about 20 minutes.
5. Transfer to a large mixing bowl.
6. Add dried fruit.
7. Pour in broth, eggs, salt, and sage and mix well to combine.
8. Add cornbread and toss gently just to moisten.
9. Transfer mixture to a greased 9- by 13-in. baking dish.
10. Bake stuffing until it feels firm to the touch and the top is starting to brown, about 40 minutes.