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