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