2 qts cornbread, cubed
2 Tbls olive oil
1 white onion, chopped
½ C dried cranberries
½ C chopped dried apricots
1½ C chicken broth
½ tsp salt
2 Tbls chopped sage leaves
Cube 2 quarts of cornbread and let sit, uncovered, at room temperature 1 day. Bake at 350° for 15 minutes, until crisp. Set aside.
In a large fry pan, cook onion in olive oil until soft and dark brown - about 20 minutes. In a large bowl, mix onion with cranberries and apricots, chicken broth, eggs, salt and sage. Stir until thoroughly combined.
Gently stir in conrbread cubes. Transfer stuffing to a 9x13" casserole dish, lightly coated with non-stick cooking spray. Bake at 350° 40 minutes or until browned. Serves about 10.
I also have a Sourdough-Mushroom Stuffing recipe. Between these two, you could play around with what kind of bread you use and what other ingredients and spices you add (the mushroom/onions/leeks with parsley verses the cranberry/apricot with sage) and come up with some delicious alternatives. I've seen recipes with wheat or rye bread, sausage, apples, pears, thyme, rosemary...