Cranberry, Cornbread and Sausage Stuffing

Ingredients

Amount		Ingredient	Preparation
1 1/3	pounds	hot italian sausages
2 2/3	pounds	italian sausage	sweet
1	cup	butter	salted
1/2	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
3/4	cup	maple syrup
3/4	cup	rosemary leaves	fresh, chopped or 1/4 cup dried
1/2	cup	marmalade
24	cups	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.

Saute onions with reserved drippings until translucent. Drain
in sieve and catch drippings.

Transfer trained onions to mixing bowl with sausage.

Saute 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.