 |
CRANBERRY CORNBREAD STUFFING
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fruits/nuts Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
- - - - - - - - - - - - - - - - - -
|
