Pecan and Sausage Stuffing

In a large skillet, cook sausage, onion, and celery till meat is no longer pink. Do not drain; set aside.

In a very large mixing bowl, combine the eggs, sage, poultry seasoning, salt and pepper. Add corn bread and bread cubes; toss till coated. Add the cooked sausage mixture, apples, pecans and apricots. Add broth, tossing lightly to mix and moisten.

Place the stuffing in a lightly greased 3-quart casserole. Cover and bake in a 375° degrees Foven for 40 minutes. Uncover and bake 5 to 10 minutes more or till golden and an instant read thermometer inserted near the center registers 165 degrees F. Makes about 8 cups (10 to 12 servings.)