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How To make Cranberry, Cornbread and Sausage Stuffing

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1 1/3 lb Italian sausage - hot
2 2/3 lb Italian sausage - sweet
1 c Butter - salted
1/2 c Olive oil
4 lg Onions; fine chop
16 Celery ribs; fine chop
8 Carrots; peel, fine chop
8 c Cranberries; coarse chop
3/4 c Maple syrup
3/4 c Rosemary - fresh, chopped
- or 1/4c dried rosemary 1/2 c Marmalade
24 c Cornbread - day old,crumbled
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

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