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  Recipe Home » Fruit » Cranberry Cornbread Stuffing
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  Cranberry Cornbread Stuffing
  Category: Fruit
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 537
2 cup Cranberries,fresh or frozen, thawed if frozen
1 cup Water
1/2 cup Sugar
1 lb Sausage meat
8 cup Crumbled cornbread,homemade or store-bought
2 large Red delicious apples,pared, cored and diced,about 3 cups
2 medium Celery stalks,diced,about 1/2 cup
1 medium Onion,finely chopped,about 1/3 cup
1/4 cup Chopped parsley
2 tsp Leaf thyme,crumbled
2 tsp Leaf marjoram,crumbled
1/2 tsp Salt
1/4 tsp 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.
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