Yield: 1 Servings
|12 cups||Day old cornbread; cubed 1\"|
|2 pounds||Sausage; casings removed|
|1 cup||Pitted prunes|
|4 tablespoons||Chopped fresh sage or 2 ts dried|
|4 tablespoons||Olive oil|
|\N \N||Salt and pepper; to taste|
|3 cups||Chopped onions|
|4 tablespoons||Fress thyme or 1 T dried|
|6 \N||Ribs celery; chopped|
|¼ cup||Chopped parsley|
|1 cup||Dried cherries|
|2 cups||Chicken broth|
Preheat the oven to 3500F. Place the cubed cornbread in a large bowl with 2 tablespoons olive oil, the salt and pepper. and half of the thyme. Toss well and lay out on 2 baking sheets. Bake for 15 minutes or until toasted slightly. Let cool at room temperature for 15 to 30 minutes. Return to bowl.
2. Cook the sausage in a nonstick skillet over medium-high heat for 15 to 20 minutes or until cooked through and lightly browned, breaking up the meat with a spatula. (Pour:off the fat if too much accumulates during cooking.) Remove with a slotted spoon to cornbread, breaking up the'sausage more if necessary.
3. Place remaining olive oil and the butter in a heavy saucepan. Cook onions and celery to wilt for 10 minutes over medium-low heat, stirring.
Stir in the- cherries and prunes, then cook 5 minutes more. Fold into cornbread.
4. Toss remaining thyme, the sage and parsley with the cornbread using a rubber spatula. Slowly drizzle in broth, ½ cup at a time, until moist to your liking. Adjust seasonings to taste. Cool completely to room temperature before stuffing the turkey.-Cook the stuffing in the turkey or heat, covered, in an ovenproof dish at 350 for 25 minutes before serving.
Yeild 16 cups (enough for a 20 - to 24 pound turkey).
Recipe by: Shelia Lukins "parade" 11-17-1996 Posted to MC-Recipe Digest by Gr8seeksM8@... on Feb 14, 1998