2 cups chopped celery
1-1/2 cups chopped onion
1/2 cup butter or margarine
1 (8 ounces) package Pepperidge Farm Herb Seasoned Stuffing Mix
1 (8 ounces) package Pepperidge Farm Cornbread Stuffing Mix
2 cans pitted apricots, with liquid, chopped
3/4 cup chopped walnuts (or pecans)
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon poultry seasoning
Chicken or turkey broth (as needed)
Brown, crumble and drain the sausage. Sauté chopped celery and onion in margarine or butter. In a large bowl, combine herb stuffing mix and cornbread stuffing mix, apricots, chopped walnuts, salt, pepper, and poultry seasoning. Mix in the sausage and sautéed vegetables. Add chicken broth until moist but not wet or runny.
Lightly pack stuffing into large baking pan. Cover and bake at 350 degrees for 20 minutes. Uncover and bake another 10-20 minutes until lightly browned.