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  Recipe Home » Sauces » Cranberry~ Cornbread & Sausage Stuffing
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  Cranberry~ Cornbread & Sausage Stuffing
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 280
Ingredients:
1 1/3 lb Italian sausage - hot
2 2/3 lb Italian sausage - sweet
1 cup Butter - salted
1/2 cup Olive oil
4 large Onions, fine chop
16 Celery ribs, fine chop
8 Carrots, peel, fine chop
8 cup Cranberries, coarse chop
3/4 cup Maple syrup
3/4 cup Rosemary - fresh, chopped or 1/4c dried rosemary
1/2 cup Marmalade
24 cup Cornbread - day old,crumbled
Instructions:
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.
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