Cranberry Cornbread Stuffing

Photo: flickr user jdn

Ingredients

2 cups cranberries, fresh or frozen, thawed if frozen

1 cup water

1/2 cup sugar

1 pound sausage meat

8 cups crumbled cornbread (homemade or store bought cornbread

2 lg. red Delicious apples, pared, cored

sliced (about 3 c.)

2 med. size celery stalks, diced (½ c.)

1 med. size onion, finely chopped (½ c.)

1/4 cup chopped parsley

2 teaspoons leaf thyme, crumbled

2 teaspoons leaf marjoram, crumbled

1/2 teaspoon salt

1/4 teaspoon pepper

Preparation

Combine cranberries, water and sugar in medium size saucepan. Bring to boiling. Lower heat; simmer 10 minutes. Drain well. Transfer to large bowl.

Saute sausage in medium size skillet, breaking up into small pieces with wooden spoon, until lightly browned and no longer pink, about 5 minutes. Drain excess fat. Combine with cranberries in bowl.

Add cornbread, apples, celery, onion and seasonings to cranberry sausage mixture; toss gently to mix.

Stuff turkey and roast according to your favorite recipes. Or, spoon stuffing into greased, shallow 4 1/2 quart baking dish. Bake, covered in preheated moderate oven (350 degrees) for 45 minutes, or until heated through. Uncover for the last 10 minutes of baking time for a crusty top.