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Cranberry Cornbread Stuffing

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      Title: CRANBERRY CORNBREAD STUFFING
 Categories: Fruits/nuts, Poultry
      Yield: 16 Servings
 
      2 c  Cranberries,fresh or frozen,
           -thawed if frozen
      1 c  Water
    1/2 c  Sugar
      1 lb Sausage meat
      8 c  Crumbled cornbread,homemade
           -or store-bought
      2 lg Red delicious apples,pared,
           -cored and diced,about 3
           -cups
      2 md Celery stalks,diced,about
           -1/2 cup
      1 md Onion,finely chopped,about
           -1/3 cup
    1/4 c  Chopped parsley
      2 ts Leaf thyme,crumbled
      2 ts Leaf marjoram,crumbled
    1/2 ts Salt
    1/4 ts 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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