Title: Cranberry, Cornbread and Sausage Stuffing
Categories: Dressing
Yield: 10 Litres
| 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.