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Stuffing & Dressing

Kat's Cranberry Sausage Cornbread Dressing

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. Sauté‚ onions with reserved drippings until translucent. Drain in sieve and catch drippings. Transfer trained onions to mixing bowl with sausage. 

3. Sauté‚ celery and carrots with reserved drippings until translucent. Transfer celery and carrots with drippings to mixing bowl with sausage and onions. 

4. 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.

I have always been delighted at the prospect of a new day, a fresh try, one more start, with perhaps a bit of magic waiting somewhere behind the morning.

- J. B. Priestley