Cornbread Dressing(With Sausage And Dried Fruit) - cooking recipe

Ingredients

1 lb. bulk pork sausage
2 cups chopped onions
2 cups chopped celery
7 to 8 cups crumbled cornbread
1 cup dried apricots, chopped
1 cup dried cranberries
2 large eggs, beaten to blend
1 tbsp chopped fresh sage leaves
1/2 cup butter or margarine, melted
3/4 cup chicken broth (approximately)
salt and pepper

Preparation

Crumble the sausage into a 10- to 12-inch frying pan over medium-high heat. Stir often until sausage is lightly browned, about 5 minutes. Using a slotted spoon, transfer sausage to a large bowl.