Cranberry Cornbread Stuffing

Cranberry Cornbread Stuffing Category Stuffings 
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Comments 216 
Ingredients And Procedures
2cupcranberries, fresh or frozen, thawed if frozen
1poundsausage meat
8cupcornbread, crumbled
3cupred delicious apples, pared, cored and diced
1/2cupcelery stalks, diced
1/3cuponion, finely chopped
1/4cupparsley, fresh, chopped
2teaspoonthyme, fresh, crumbled
2teaspoonmarjoram, fresh, crumbled


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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