Recipe - Cranberry Cornbread Stuffing

2 cup Cranberries,fresh or frozen,
thawed if frozen
1 cup Water
One half cup Sugar
1 pound Sausage meat
8 cup Crumbled cornbread,homemade
or storebought
2 lg Red delicious apples,pared,
cored and minced ,about 3
cups
2 md Celery stalks, minced ,about
One half cup
1 md Onion,finely chopped,about
1/3 cup
One fourth cup Chopped parsley
2 teaspoon Leaf thyme,crumbled
2 teaspoon Leaf marjoram,crumbled
One half teaspoon Salt
One fourth teaspoon Pepper

Combine the cranberries, water and sugar in a mediumsize 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 mediumsize 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 cranberrysausage 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 1/2quart baking dish.
bake, covered, in a preheated 350'F. oven for 45 minutes, until
heated through. Uncover for a crusty top.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip