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Cranberry Cornbread Stuffing

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
2 large red delicious apples, pared, cored and diced
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 teaspoons leaf thyme, crumbled
2 teaspoons leaf marjoram, crumbled
1/2 teaspoon salt
1/4 teaspoon 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


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