CRANBERRY~ CORNBREAD & SAUSAGE STUFFING

      Title: CRANBERRY~ CORNBREAD & SAUSAGE STUFFING
  Categories: Dressings, Meats, Fruits, Holiday
       Yield: 10 Litres
  
   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‚ onions with reserved drippings until
   translucent. Drain in sieve and catch drippings. Transfer trained
   onions to mixing bowl with sausage. 3. Saut‚ 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.
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