Cornbread Dressing with Sausage, Apricots & Cranberries

16 oz. (about 7 ½ cups) Kowalski's Cornbread Cubes
2 tsp. Kowalski's Extra Virgin Olive Oil
8 oz. ground pork sausage
1 yellow onion, finely grated
¼ tsp. kosher salt
¼ tsp. crushed red pepper flakes
¼ tsp. poultry seasoning
1 tbsp. brown sugar
1 tsp. chopped fresh sage
½ cup chopped dried apricots
½ cup dried cranberries
1 ½ cups chicken broth, divided
1 egg
  1. Preheat oven to 350°.
  2. Crumble prepared cornbread; set aside.
  3. Heat oil in a large sauté pan over medium-high heat.
  4. Add sausage; crumble and cook 5 min.
  5. Add onion and seasonings through sage; cook 5 min. more.
  6. Remove from heat; stir in fruit and ½ cup broth.
  7. Cool mixture to room temperature, allowing fruit to soak at least 30 min.
  8. Add cornbread, remaining broth and egg to meat mixture; mix well.
  9. Pour into an 8x8" baking dish sprayed with cooking spray; bake in preheated oven until top is crisp (about 45 min.).