Use a cast-iron skillet to cook the sweet Italian sausage over medium heat for about 15 minutes. Use a spatula or wooden spoon to break the sausage into small pieces.
Meanwhile chop garlic, onion, celery, dried apples, dried apricots, and parsley.
Melt oil and butter in a large skillet. Add a few fresh leaves of sage to the mixture. Sauté the celery, garlic, and onions for about 10 minutes until soft.
Remove the sage from the skillet and add the dried apples, apricots, and broth. Allow to simmer for about 5 minutes.
Make The Stuffing
Cut or tear slightly stale bread into small chunks. Transfer the bread pieces into a large bowl.
Use a small bowl to lightly beat two eggs and add to the bread. Pour the cooked mixtures to the cubed bread. Combine everything (using your hands).
Transfer the stuffing to baking dish and transfer it into the oven.
Cook for 25 minutes in the oven at 375° Fahrenheit.
BREAD - Stale bread is essential for making good stuffing. If you were to use fresh bread, you'd end up with a stuffing that is too soggy. If you only have fresh bread on hand, simply toast the in the oven at 300° for about 10 minutes. Then cut the slices into cubes and proceed as normal. SAUSAGE - I recommend removing the sausage from its casing before cooking it. It makes it easier to break down the sausage.