Cranberry, Cornbread & Sausage Stuffing
Yield
10 litresPrep
45 minCook
?Ready
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | pounds |
hot italian sausages
|
|
| 2 ⅔ | pounds |
italian sausage
sweet |
|
| 1 | cup |
butter
salted |
|
| ½ | cup |
olive oil
|
|
| 4 | large |
onions
finely chopped |
|
| 16 | each |
celery stalks
finely chopped |
|
| 8 | each |
carrots
peeled, finely chopped |
|
| 8 | cups |
cranberries
coarsely chopped |
|
| ¾ | cup |
maple syrup
|
|
| ¾ | cup |
rosemary leaves
fresh, chopped or 1/4 cup dried |
*
|
| ½ | cup |
orange marmalade
|
*
|
| 24 | cups |
cornbread
day old, crumbled |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 604.8 | g |
hot italian sausages
|
|
| 1.2 | kg |
italian sausage
sweet |
|
| 237 | ml |
butter
salted |
|
| 118 | ml |
olive oil
|
|
| 4 | large |
onions
finely chopped |
|
| 16 | each |
celery stalks
finely chopped |
|
| 8 | each |
carrots
peeled, finely chopped |
|
| 1.9 | l |
cranberries
coarsely chopped |
|
| 177 | ml |
maple syrup
|
|
| 177 | ml |
rosemary leaves
fresh, chopped or 1/4 cup dried |
*
|
| 118 | ml |
orange marmalade
|
*
|
| 5.7 | l |
cornbread
day old, crumbled |
* |
Directions
Cranberries may be fresh or frozen.
Remove casings from italian sausages.
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.
Sauté onions with reserved drippings until translucent. Drain in sieve and catch drippings.
Transfer trained onions to mixing bowl with sausage.
Sauté celery and carrots with reserved drippings until translucent.
Transfer celery and carrots with drippings to mixing bowl with sausage and onions.
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.
