stuffing-cranberry, cornbread and sausage
 
recipe by :internet chef 
serving size : 10 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
4 oz.  italian sausage -- hot, casing removed
4 oz.  italian sausage -- mild, casing removed
1 cup  butter
1/2 cup  olive oil
4   onions -- finely chopped
16 stalk  celery -- finely chopped
8   carrots -- peeled, finely
  chopped
8 cup  cranberries -- coarsely chopped
3/4 cup  maple syrup
1/4 cup  fresh rosemary -- chopped
1/2 cup  orange marmalade
6 quart  cornbread -- day old, coarsely
  crumbled
 
in a large skillet, over medium heat, saute sausage, stirring 
to crumble finely. remove with a slotted spoon and place in a 
large mixing bowl. saute onion, celery and carrots in skillet 
until onion is translucent. add to large mixing bowl along with 
juices from skillet. mix well to combine. add cranberries, maple 
syrup, rosemary and marmalade to mixing bowl and mix well. add 
cornbread and mix well to combine. 
stuff neck and body cavities of the bird or place in a greased 
casserole, cover and bake in a preheated 325 degree oven for 30 
minutes. uncover and bake 10 minutes longer. 
 
notes : enough to stuff a 10 -12 pound bird. 
 
* exported from mastercook * 
 
 
(ID: 77719) Mirror: rec.food.recipes: Wed, Dec 3, 2003


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