A recipe for Cranberry, Cornbread and Sausage Stuffing. Follow the simple recipe instructions for Cranberry, Cornbread and Sausage Stuffing shared by other home cooking experts.
Ingredients
1 1/3 lb. Italian sausage - hot2 2/3 lb. Italian sausage - sweet
1 c. Butter - salted
1/2 c. Olive oil
4 lg. Onions; fine chop
16 Celery ribs; finely chopped
8 Carrots; peel, finely chopped
8 c. Cranberries; coarsely chopped
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
Directions
Cranberries may be fresh or frozen. Remove casings from Italian sausages. 1. Cook Italian sausage with salted butter and oil in two frying pans andcrumble as fine as possible with potato masher. Drain in sieve and catch drippings. Transfer drained crumbled sausage to large mixing bowl. 2. Saute onions with reserved drippings until translucent. Drain in sieve
and catch drippings. Transfer trained onions to mixing bowl with sausage. 3. Saute 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.
