Cornbread Stuffing with Sage and Dried Fruits

• 2 qts. cubed day-old cornbread
• 2 tablespoons olive oil
• 1 large white onion, halved and sliced
• 1/2 cup dried cranberries 
• 1/2 cup chopped dried apricots
• 1 1/2 cups reduced-sodium chicken broth
• 2 large eggs 
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped fresh sage leaves

Preheat oven to 350°. Spread cornbread on a large rimmed baking sheet. Bake until cornbread is dry and starting to crisp, about 15 minutes, turning pieces over once halfway through; set aside. Keep oven on.

Heat oil, meanwhile, in a large frying pan over medium heat. Cook onion, stirring often, until golden brown and sticky, about 20 minutes. Transfer to a large mixing bowl. Add dried fruit.

Pour in broth, eggs, salt, and sage and mix well to combine. Add cornbread and toss gently just to moisten. Transfer mixture to a greased 9- by 13-in. baking dish.

Bake stuffing until it feels firm to the touch and the top is starting to brown, about 40 minutes.

Serves 10-12 (3/4 c.); 185 calories.

VERDICT:  This had bites of nice, onion-y, fruity flavor but was pretty dry.  Possibly, if my cornbread had been less old, or I'd cooked it less (I only made a half batch), it would have been better.  However, it's not often that I'm looking to make cornbread stuffing, so toss.