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LOCATION: Recipes >> Poultry >> Stuffing 17

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Cranberry, Cornbread And Sausage Stuffing
Yield: 10 litres

1 1/3 lb Italian sausage, hot, casings removed
2 2/3 lb Italian sausage, sweet, casings removed
1 c butter, salted
1/2 c olive oil
4 lg onions, finely chopped
16 celery ribs, finely chopped
8 carrots, peel, finely chopped
8 c cranberries, coarsely chopped
3/4 c maple syrup
3/4 c fresh rosemary, chopped or 1/4 c dried
1/2 c marmalade
24 c cornbread - day old, crumbled

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.

Saute onions with reserved drippings until translucent. Drain in
sieve and catch drippings. Transfer trained onions to mixing bowl
with sausage.

Saute celery and carrots with reserved drippings until translucent.
Transfer celery and carrots with drippings to mixing bowl with
sausage and onions.

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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