Apricot Pecan Cornbread Stuffing

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Parade Magazine
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Ingredients

12 cup cubed (1 inch) cornbread (store-bought or homemade)

4 Tbsp olive oil

2 lb andouille sausage (fully cooked), halved lengthwise and cut into ½-inch dice

2 Tbsp unsalted butter

2 cup chopped (¼ inch) onion

2 cup chopped (¼ inch) celery

1 Tbsp dried thyme or ¼ cup fresh thyme

1 Tbsp dried sage leaves

Salt and freshly ground black pepper, to taste

1½ cup dried apricots, halved

1 cup dried cranberries

1 cup pecan halves

1¼ cup defatted chicken broth

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