Place cornbread on a baking sheet and allow to dry out on the countertop for a few hours. Turn cubes as needed to make cornbread slightly stale.
When ready to make the stuffing, grease a 3 quart baking dish. Set aside.
Heat oil in a large skillet over medium high heat. Add sausage; cook until no longer pink. Add onions, mushrooms, crushed red pepper, brown sugar and sage to the pan. Stir together and cook until onion is translucent.
Remove from heat. Stir in dried fruits and ½ cup broth. Cool to room temperature so fruits can absorb some of the broth, at least 30 minutes.
Preheat oven to 350 degrees.
Place sausage mixture and cornbread in a large bowl. Whisk together egg and remaining 1 cup broth and pour over contents of bowl. Season with salt and pepper. Stir to combine. Pour stuffing into prepared baking dish.
Bake for 45 minutes. Serve warm.
Check your stuffing at 30 minutes. If it’s browning too quickly, lightly tent with foil for remaining bake time. Recipe adapted from Kowalski's markets.
You can prepare this dish through step 3 several hours ahead of time. Combine all ingredients just before baking.