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.
Yields
16 Servings