Cranberry, cornbread and sausage stuffing

10 litres

Ingredients

Quantity Ingredient
1⅓ pounds Italian sausage - hot
2⅔ pounds Italian sausage - sweet
1 cup Butter - salted
½ cup Olive oil
4 larges Onions; fine chop
16 Celery ribs; fine chop
8 Carrots; peel, fine chop
8 cups Cranberries; coarse chop
¾ cup Maple syrup
¾ cup Rosemary - fresh, chopped or 1/4c dried rosemary
½ cup Marmalade
24 cups Cornbread - day old,crumbled

Directions

Cranberries may be fresh or frozen. Remove casings from italian sausages. 1. 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. 2. Saut‚ onions with reserved drippings until translucent. Drain in sieve and catch drippings. Transfer trained onions to mixing bowl with sausage. 3. Saut‚ celery and carrots with reserved drippings until translucent. Transfer celery and carrots with drippings to mixing bowl with sausage and onions.

4. 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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