Oven-Baked Bread Stuffing with Sausage, Pecans, and Apricots | America's Test Kitchen

Ingredients

• 1 pound sweet Italian sausage
• 2 tablespoons unsalted butter , melted, plus possibly more dependent on quantity of rendered sausage fat
• 1 large onion , chopped medium (about 1 1/2 cups)
• 4 medium ribs celery , diced medium (about 1 1/2 cups)
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 cup minced fresh parsley leaves
• 1/2 teaspoon ground black pepper
• 12 cups dried 1/2-inch cubes from one 1-pound loaf French bread or potato, or challah bread
• 2 cups chicken stock or low-sodium canned chicken broth
• 3 large eggs , beaten lightly
• 1 teaspoon table salt
• 2 cups chopped pecans , toasted
• 1 cup dried apricots , sliced thin