Laurie Padden's Famous Apricot and Sausage Dressing

In a 1-to-2 quart pan over high heat, bring apricots and orange juice to a boil. Remove from heat and let stand about 30 minutes.

Meanwhile, in a 10-to-12 inch frying pan over medium heat, frequently stir ½ cup butter, celery, and onion until vegetables are limp, about 15 minutes. Add almonds and stir until nuts are golden, 6 to 10 minutes longer. Scrape mixture into a large bowl.

In the same frying pan over medium-high heat, frequently stir sausage, crumbling with spoon, until browned, about 10 minutes. Drain and discard fat; add sausage to bowl. Add apricots with orange juice, stuffing mix, plum sauce, and thyme; mix well.

In the frying pan, combine ¼ cup butter and 1 cup broth; stir often over medium-high heat until butter is melted. Drizzle over mixture in bowl, mixing to moisten evenly; dressing will be crumbly. For a more moist dressing, mix in up to 1 more cup broth. Add salt and pepper to taste. Spoon dressing into a shallow 3-quart casserole. (If making up to 1 day ahead, cover and chill.)

Bake in a 350 degree oven (uncovered for crusty dressing, covered tightly for moist dressing) until hot (at least 150 degrees in center), 25-30 minutes (55-60 minutes if chilled).