Cranberry Cornbread Stuffing

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From www.recipesource.com (adapted to vegan by LaDonna)

 

* Exported from MasterCook *

 

CRANBERRY CORNBREAD STUFFING

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Fruits/nuts Poultry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 c Cranberries,fresh or frozen,

-thawed if frozen

1 c Water

1/2 c Sugar

8 c Crumbled cornbread,homemade (gf)

2 lg Red delicious apples,pared,

-cored and diced,about 3

-cups

2 md Celery stalks,diced,about

-1/2 cup

1 md Onion,finely chopped,about

-1/3 cup

1/4 c Chopped parsley

2 ts Leaf thyme,crumbled

2 ts Leaf marjoram,crumbled

1/2 ts Salt

1/4 ts Pepper

 

Combine the cranberries, water and sugar in a medium-size sauce pan. Bring

to boiling over medium heat. Lower the heat and simmer for 10 minutes. Drain

well. Transfer to a large bowl. Combine with the cranberries in the bowl.

Add the cornbread, apples, celery, onion, parsley, thyme, marjoram, salt and

pepper to cranberry-sausage mixture. Toss gently to mix. Spoon the stuffing

into a greased, shallow, 4 1/2-quart baking dish. bake, covered, in a

preheated 350'F. oven for 45 minutes, until heated through. Uncover for a

crusty top.

 

 

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