2 c. cranberries, fresh or frozen
1 c. water
1/2 c. sugar
1 lb. sausage meat
8 c. crumbled cornbread
2 lg. red Delicious apples, pared, cored & diced
2 med. size celery stalks, diced (1/2 c.)
1 med. size onion, finely chopped (1/2 c.)
1/4 c. chopped parsley
2 tsp. leaf thyme, crumbled
2 tsp. leaf marjoram, crumbled
1/4 tsp. salt
1/4 tsp. pepper

Combine cranberries, water and sugar in medium size saucepan. Bring to boil. Lower heat, simmer 10 minutes; drain well. Transfer to large bowl. Saute sausage in medium size skillet, breaking up into small pieces with wooden spoon until lightly browned and no longer pink, about 5 minutes. Drain excess fat. Combine with cranberries in bowl. Add cornbread, apples, celery, onion, parsley, thyme, marjoram, salt and pepper to cranberry sausage mixture. Toss gently. Stuff turkey and roast according to your favorite recipe or spoon stuffing into greased shallow baking dish. Bake, covered in preheated moderate oven for 45 minutes or until heated through. Uncover for the last 10 minutes of baking time for a crusty top. Yield: 10 cups.