1 pound prepared cornbread, cut into 1-inch cubes
1/2 cup (1 stick) unsalted butter, plus more for baking dish
2 Tablespoons olive oil
1 cup chopped dried apricots
1 cup raisins
1 cup chopped celery
1/2 cup sliced green onion
1 cup pomegranate seeds
1/2 cup chopped fresh flat-leaf parsley
1 large egg, lightly beaten
2 to 3 cups homemade or store-bought low-sodium chicken broth
Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300ºF oven until dry but not browned, about 15 minutes).
Preheat oven to 350ºF.
Melt butter and set aside.
Heat oil in a large skillet or Dutch oven over medium-high heat.
Add apricots, raisins, celery, and onion; cook stirring, for 5 minutes.
Remove from heat.
Place cornbread in a large bowl.
Add apricot mixture, pomegranate seeds, parsley, melted butter, egg, and 2 cups broth; mix until well combined.
If mixture seems too dry, add a little more broth until desired consistency is reached.
To cook stuffing in a turkey:
Loosely stuff into a turkey, and roast until center of stuffing registers 165ºF on an instant-read thermometer.
Spoon remaining stuffing into a buttered 9-by-13-inch baking dish, cover with parchment paper, then foil, and bake for 25 minutes.
Uncover and bake until golden brown 10 to 15 minutes more.
To bake all of the stuffing outside a turkey:
Bake as directed above for 'remaining' stuffing.