12 c Day old cornbread; cubed 1″
2 lb Sausage; casings removed
1 c Pitted prunes
4 tb Chopped fresh sage or 2 ts
-dried
4 tb Olive oil
2 tb Butter
Salt and pepper; to taste
3 c Chopped onions
4 tb Fress thyme or 1 T dried
6 Ribs celery; chopped
1/4 c Chopped parsley
1 c Dried cherries
2 c Chicken broth
Preheat the oven to 3500F. Place the cubed cornbread in a large bowl with 2
tablespoons olive oil, the salt and pepper. and half of the thyme. Toss
well and lay out on 2 baking sheets. Bake for 15 minutes or until toasted
slightly. Let cool at room temperature for 15 to 30 minutes. Return to
bowl.
2. Cook the sausage in a nonstick skillet over medium-high heat for 15 to
20 minutes or until cooked through and lightly browned, breaking up the
meat with a spatula. (Pour:off the fat if too much accumulates during
cooking.) Remove with a slotted spoon to cornbread, breaking up the’sausage
more if necessary.
3. Place remaining olive oil and the butter in a heavy saucepan. Cook
onions and celery to wilt for 10 minutes over medium-low heat, stirring.
Stir in the- cherries and prunes, then cook 5 minutes more. Fold into
cornbread.
4. Toss remaining thyme, the sage and parsley with the cornbread using a
rubber spatula. Slowly drizzle in broth, 1/2 cup at a time, until moist to
your liking. Adjust seasonings to taste. Cool completely to room
temperature before stuffing the turkey.-Cook the stuffing in the turkey or
heat, covered, in an ovenproof dish at 350 for 25 minutes before serving.
Yeild 16 cups (enough for a 20 – to 24 pound turkey).
Yields
1 Servings