Apricot, Pecan and Sausage Dressing

1 lb sweet Italian sausage, casing removed & crumbled

6 T unsalted butter

1 lg onion, diced

4 celery stalks, chopped

½ t EACH dried marjoram, black pepper, sage & thyme

½ C parsley, chopped

2 C pecans, toasted and chopped

1 ½ C B & R Farms Diced Dried Apricots

1 t salt12 C dried bread cubes

1 C vegetable or chicken low sodium broth

3 lg eggs, beaten slightly

Cook sausage over medium heat until browned in a large skillet.  Drain & discard fat, transferring sausage to a large bowl.  In same skillet, melt butter.  Add onions, celery & cook until tender.  Add herbs & pepper, cooking another minute.  Transfer mixture to sausage bowl and mix, adding in the parsley, pecans, apricots & salt.  Combine thoroughly. Add bread cubes.  Whisk the stock and eggs, pouring over bread.  Gently toss together to distribute all ingredients. 

This can be now stored for up to one day in a covered greased 9” x 13” pan.  When ready to serve, sprinkle ¼ C stock to remoisten and add a couple pats of butter.  Bake in a 400F oven until heated thoroughly- 25 minutes with foil on and 15 minutes without foil.