Instructions

1. In a large heavy skillet over medium-high heat, cook bacon, stirring often, until browned. (Note: You can also use a large electric skillet heated to 350F.) Transfer the cooked bacon to a plate lined with paper towels to drain.
2. To the skillet with the bacon grease, add onions, garlic and celery. Cook, stirring occasionally, for eight minutes, or until the onions are glossy.  
3. Add the mushrooms, Italian parsley and sage. Cook, stirring occasionally, for another eight minutes.
4. Add the wild rice, cornbread, pecans, butter, apricots, chicken or vegetable broth and black pepper to the vegetable mixture. Stir well to combine the stuffing ingredients.
5. Pour brandy over the stuffing and cook for three to four minutes. Add more broth to the stuffing, if it is too dry.
6. Stir in the cooked bacon pieces.
7. Transfer the stuffing to a buttered casserole dish or stuff into an uncooked turkey.
8. If using a casserole dish, bake at 350F for 20 to 25 minutes. If stuffed inside of a turkey, allow the stuffing to cook until the turkey is fully cooked.
9. Remove the stuffing from the oven or the turkey and serve hot.