Cranberry, cornbread and sausage stuffing

 
                 CRANBERRY, CORNBREAD AND SAUSAGE STUFFING
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Meats                            Fruits
                 Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/3   lb           Italian sausage - hot
    2 2/3   lb           Italian sausage - sweet
    1       c            Butter - salted
      1/2   c            Olive oil
    4       lg           Onions -- fine chop
   16                    Celery ribs -- fine chop
    8                    Carrots -- peel, fine chop
    8       c            Cranberries -- coarse chop
      3/4   c            Maple syrup
      3/4   c            Rosemary - fresh, chopped
                         - or 1/4c dried rosemary
      1/2   c            Marmalade
   24       c            Cornbread - day old,crumbled
 
   Cranberries may be fresh or frozen. Remove casings
   from italian sausages. 1. Cook italian sausage with
   salted butter and oil in two frying pans and crumble
   as fine as possible with potato masher. Drain in sieve
   and catch drippings. Transfer drained crumbled sausage
   to large mixing bowl. 2. Saut‚ onions with reserved
   drippings until translucent. Drain in sieve and catch
   drippings. Transfer trained onions to mixing bowl with
   sausage. 3. Saut‚ celery and carrots with reserved
   drippings until translucent. Transfer celery and
   carrots with drippings to mixing bowl with sausage and
   onions. 4. Add cranberries, maple syrup, rosemary and
   marmalade, and mix very well. Add crumbled cornbread
   and mix very well. You might need two big bowls.
   This stuffing can be baked inside a turkey, or in a
   separate pan.
  
 
 
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