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1
Preheat oven to 325F.
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2
Stir 2 cups shelled pumpkin seeds in heavy medium skillet over medium heat until seeds are golden and beginning to pop, about 8 minutes.
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3
Set aside.
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4
Butter 15x10x2-inch glass baking dish.
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5
Melt 3/4 cup butter in heavy large skillet over medium heat.
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6
Add chopped onions, chopped celery, dried thyme, dried marjoram and crumbled dried sage.
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7
Saute until vegetables are almost tender, about 12 minutes.
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8
Remove onion mixture from heat; cool.
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9
Combine corn bread pieces, white bread pieces, quartered apricots and pumpkin seeds in very large bowl.
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10
Add onion mixture, 1/2 cup chopped parsley and pepper and stir to blend well.
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11
(Can be prepared 1 day ahead.
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12
Cover and refrigerate.
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13
Bring bread-onion mixture to room temperature before continuing.)
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14
Whisk eggs, broth and 2 teaspoons salt in medium bowl to blend.
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15
Stir into bread-onion mixture.
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16
Spoon dressing into prepared baking dish.
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Cover tightly with foil.
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Bake dressing 40 minutes.
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Uncover and bake until dressing is cooked through and top is golden brown, about 50 minutes longer.
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20
*Pumpkin seeds are also known as pepitas.
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21
They are available at Latin American markets, natural foods stores and many supermarkets nationwide.
