Cranberry cornbread stuffing

Yield: 16 servings

Measure 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

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.

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