Apricot and Sausage Cornbread Stuffing Recipe

Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet for 5 to 7 minutes, until browned and crumbly. Drain and discard grease.

Melt ½ cup of butter in a large skillet over medium heat. Add onion and celery; saute for about 10 minutes or until vegetables are tender. Stir in apricots and cook for 2 minutes more. Stir in sausage, pecans, and parsley. Remove from heat.

Melt remaining butter in a small saucepan over medium-low heat.

Pour crumbled cornbread into a large mixing bowl; add sausage mixture. Stir in melted butter until stuffing feels moist. Let cool to room temperature before using.