Recipe - Harvest Cornbread Stufting

12 cup Day old cornbread; cubed 1"
2 pound Sausage; casings removed
1 cup Pitted prunes
4 tablespoon Chopped fresh sage or 2 ts
dried
4 tablespoon Olive oil
2 tablespoon Butter
Salt and pepper; to taste
3 cup Chopped onions
4 tablespoon Fress thyme or 1 T dried
6 Ribs celery; chopped
One fourth cup Chopped parsley
1 cup Dried cherries
2 cup Chicken broth

Preheat the oven to 3500F. Place the cubed cornbread in a large bowl with 2
tablespoons olive oil, the salt and pepper. and half of the thyme. Toss
well and lay out on 2 baking sheets. Bake for 15 minutes or until toasted
slightly. Let cool at room temperature for 15 to 30 minutes. Return to
bowl.

2. Cook the sausage in a nonstick skillet over mediumhigh heat for 15 to
20 minutes or until cooked through and lightly browned, breaking up the
meat with a spatula. (Pour:off the fat if too much accumulates during
cooking.) Remove with a slotted spoon to cornbread, breaking up the'sausage
more if necessary.

3. Place remaining olive oil and the butter in a heavy saucepan. Cook
onions and celery to wilt for 10 minutes over mediumlow heat, stirring.
Stir in the cherries and prunes, then cook 5 minutes more. Fold into
cornbread.

4. Toss remaining thyme, the sage and parsley with the cornbread using a
rubber spatula. Slowly drizzle in broth, One half cup at a time, until moist to
your liking. Adjust seasonings to taste. Cool completely to room
temperature before stuffing the turkey.Cook the stuffing in the turkey or
heat, covered, in an ovenproof dish at 350 for 25 minutes before serving.

Yeild 16 cups (enough for a 20 to 24 pound turkey).

Recipe by: Shelia Lukins "parade" 11171996

Posted to MCRecipe Digest by Gr8seeksM8@aol.com on Feb 14, 1998