Breads

Cranberry Cornbread Stuffing

Bread Loaf Baked Bakery Food
Wounds_and_Cracks / Pixabay

Ingredients & Directions


2 c Cranberries,fresh or frozen, 2 md Celery stalks,diced,about
-thawed if frozen -1/2 cup
1 c Water 1 md Onion,finely chopped,about
1/2 c Sugar -1/3 cup
1 lb Sausage meat 1/4 c Chopped parsley
8 c Crumbled cornbread,homemade 2 ts Leaf thyme,crumbled
-or store-bought 2 ts Leaf marjoram,crumbled
2 lg Red delicious apples,pared, 1/2 ts Salt
-cored and diced,about 3 1/4 ts Pepper
-cups

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

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