Cranberry cornbread stuffing
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cranberries,fresh or frozen, thawed if frozen |
| 1 | cup | Water |
| ½ | cup | Sugar |
| 1 | pounds | Sausage meat |
| 8 | cups | Crumbled cornbread,homemade or store-bought |
| 2 | larges | Red delicious apples,pared, cored and diced,about 3 cups |
| 2 | mediums | Celery stalks,diced,about 1/2 cup |
| 1 | medium | Onion,finely chopped,about 1/3 cup |
| ¼ | cup | Chopped parsley |
| 2 | teaspoons | Leaf thyme,crumbled |
| 2 | teaspoons | Leaf marjoram,crumbled |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Combine the cranberries, water and sugar in a medium-size sauce pan.
Bring to boiling over medium heat. Lower the heat and simmer for 10 minutes. Drain well. Transfer to a large bowl.
Saute the sausage in a medium-size skillet for about 5 minutes, breaking it into small pieces with a wooden spoon, until lightly browned and no longer pink. Drain the excess fat. Combine with the cranberries in the bowl.
Add the cornbread, apples, celery, onion, parsley, thyme, marjoram, salt and pepper to cranberry-sausage mixture. Toss gently to mix.
Stuff the turkey and roast it according to your favorite recipe. Or spoon the stuffing into a greased, shallow, 4½-quart baking dish.
bake, covered, in a preheated 350'F. oven for 45 minutes, until heated through. Uncover for a crusty top.