Cranberry Cornbread Stuffing
By: Anonymous
Published: Friday, December 4, 2009 - 3:29am

Ingredients




2 cups cranberries, fresh or frozen, thawed if frozen
1 cup water
1/2 cup sugar
1 pound sausage meat
8 cups crumbled cornbread (homemade or store bought cornbread
2 lg. red Delicious apples, pared, cored
sliced (about 3 c.)
2 med. size celery stalks, diced (½ c.)
1 med. size onion, finely chopped (½ c.)
1/4 cup chopped parsley
2 teaspoons leaf thyme, crumbled
2 teaspoons leaf marjoram, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

1 Combine cranberries, water and sugar in medium size saucepan. Bring to boiling. Lower heat; simmer 10 minutes. Drain well. Transfer to large bowl. 2 Saute sausage in medium size skillet, breaking up into small pieces with wooden spoon, until lightly browned and no longer pink, about 5 minutes. Drain excess fat. Combine with cranberries in bowl. 3 Add cornbread, apples, celery, onion and seasonings to cranberry sausage mixture; toss gently to mix. 4 Stuff turkey and roast according to your favorite recipes. Or, spoon stuffing into greased, shallow 4 1/2 quart baking dish. Bake, covered in preheated moderate oven (350 degrees) for 45 minutes, or until heated through. Uncover for the last 10 minutes of baking time for a crusty top.