Apricot and Sausage Cornbread Stuffing

Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Melt 1/2 cup of butter in a large skillet over medium heat. Add onion and celery; saute until vegetables are tender, about 10 minutes. Stir in apricots and cook for 2 minutes more. Stir in sausage, pecans, and parsley. Remove from heat.

Melt remaining butter in a small saucepan over medium-low heat.

Pour crumbled cornbread into a large mixing bowl; add sausage mixture. Stir in melted butter until stuffing feels moist. Let cool to room temperature before using.