Cranberry cornbread stuffing

 
                        CRANBERRY CORNBREAD STUFFING
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Fruits/nuts                      Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Cranberries,fresh or frozen,
                         -thawed if frozen
    1       c            Water
      1/2   c            Sugar
    1       lb           Sausage meat
    8       c            Crumbled cornbread,homemade
                         -or store-bought
    2       lg           Red delicious apples,pared,
                         -cored and diced,about 3
                         -cups
    2       md           Celery stalks,diced,about
                         -1/2 cup
    1       md           Onion,finely chopped,about
                         -1/3 cup
      1/4   c            Chopped parsley
    2       ts           Leaf thyme,crumbled
    2       ts           Leaf marjoram,crumbled
      1/2   ts           Salt
      1/4   ts           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, 4 1/2-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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