CRANBERRY, CORNBREAD AND SAUSAGE STUFFING

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats Fruits
Holiday

Amount Measure Ingredient — Preparation Method
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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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