Cornbread Dressing with Sausage, Apricots and Cranberries

Serves 8
  • 18 oz. (about 7 ½ cups) Kowalski's Corn Bread Cubes
  • 2 tsp. extra virgin olive oil
  • 8 oz. ground pork sausage
  • 1 yellow onion, finely grated
  • 1/4 tsp. kosher salt
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. poultry seasoning
  • 1 tbsp. brown sugar
  • 1 tsp. chopped fresh sage
  • 1/2 cup chopped dried apricots
  • 1/2 cup dried cranberries
  • 1 ½ cups chicken broth, divided
  • 1 egg

Crumble prepared cornbread; set aside. Heat oil in a large sauté pan over medium-high heat. Add sausage; crumble and cook 5 min. Add onion and seasonings through sage; cook 5 min. more. Remove from heat; stir in fruit and 1/2 cup broth. Cool mixture to room temperature, allowing fruit to soak at least 30 min. Add cornbread, remaining broth and egg to meat mixture; mix well. Pour into an 8x8" baking dish sprayed with cooking spray. Bake in a preheated 350° oven until top is crisp (about 45 min.).