Cornbread Stuffing With Sage And Dried Fruits

• 2 qts. cubed day-old cornbread
• 2 tablespoons olive oil
• 1 large white onion, halved and sliced
• 1/2 cup dried cranberries
• 1/2 cup chopped dried apricots
• 1 1/2 cups reduced-sodium chicken broth
• 2 large eggs
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped fresh sage leaves

1. Preheat oven to 350u0b0. Spread cornbread on a large rimmed baking sheet. Bake until cornbread is dry and starting to crisp, about 15 minutes, turning pieces over once halfway through; set aside. Keep oven on.
2. Heat oil, meanwhile, in a large frying pan over medium heat. Cook onion, stirring often, until golden brown and sticky, about 20 minutes. Transfer to a large mixing bowl. Add dried fruit.
3. Pour in broth, eggs, salt, and sage and mix well to combine. Add cornbread and toss gently just to moisten. Transfer mixture to a greased 9- by 13-in. baking dish.
4. Bake stuffing until it feels firm to the touch and the top is starting to brown, about 40 minutes.
5. Note: Nutritional analysis is per serving.

cornbread, olive oil, white onion, cranberries, apricots, chicken broth, eggs, kosher salt, sage

Taken from www.myrecipes.com/recipe/cornbread-stuffing-with-sage (may not work)