Preheat oven to 350°F.
Break up the cornbread with a fork and your hands into a fine, heavy grain (ideally this is done with the cornbread chilled from the refrigerator but room temp will work too!).
Preheat a large sauté pan to medium heat. Add the butter and olive oil to melt. Add the onion, carrots, celery and green onion until the veggies are soft (~5 minutes). Add the garlic and cook for another 2 minutes.
Add the dried cranberries, apricots, and pecans and cook another 1-2 minutes.
Lower heat slightly (I lower from a 5 to a 3). Add the broken up cornbread and herbs. Stir until all ingredients are well-mixed and incorporated. Taste test and add more herbs if desired, and salt and pepper.
Remove from heat (I just move over to a cool burner). Add orange juice and eggs. Stir thoroughly to fully incorporate.
Create six stuffing "loaves". To do this, lay out a piece of plastic wrap (like Saran Wrap or Cling Wrap), create a "loaf" of stuffing, then fold sides of plastic wrap around loaf and tightly twist ends of plastic wrap. Tuck twisted ends underneath each loaf. Next, cover each loaf in tin foil. (See slideshow in blog post for step-by-step photos).
Place tin foil stuffing loaves in a large 9x13 pan. Cover with water, completely submerging tin foil loaves. Bake for 45 minutes at 350°F until stuffing loaves become tight.
Remove from oven. Take tin foil loaves out of the water and drain. For easiest serving, refrigerate after letting cool slightly. Then loaves can easily be cut (this is easiest chilled), reheated and served.