3/4 lb. bulk pork sausage
1 (8 oz.) bag dried apricots
2 sm. onions
7 c. (about 3/4 lb.) 1-inch bread cubes (with crusts)
1/4 tsp. nutmeg
1/3 c. melted butter
1 (10 1/2 oz.) can cream of celery soup
1 soup can milk

Cook the sausage meat in a frying pan, breaking it up until all pink color is gone. Slice the apricots. Peel and chop the onions. In a very large bowl, combine the sausage, apricots, onions, bread cubes, nutmeg and butter.

In a saucepan dilute the soup with the milk and stir until it is smooth. Add some of the liquid to the stuffing mix, using only enough to moisten and combine the stuffing. (You'll have a cup or so of soup left - good for lunch!) This will stuff a 12-pound turkey or may be baked in a greased casserole at 350 degrees for about 45 minutes.