1 large loaf white bread (about 12 cups cubed)
5 cups crumbled cornbread
1 lb. fresh cranberries, washed
1 1/2 cups sugar
1 lb. finely chopped smoked sausage
1 jalapeno, chopped (adjust amount to taste)
2 cups chopped celery
1 cup grated carrot
1 1/2 cups chopped onion
2 cloves garlic, minced
1 (8 oz.) pkg. fresh mushrooms, chopped
1/2 cup chopped fresh Italian parsley
2 tbsp. minced fresh sage leaves
1 tbsp. minced fresh thyme leaves
1 tbsp. minced fresh marjoram leaves
1 tbsp. minced fresh rosemary
2 apples, peeled and chopped
2 oranges, sectioned and chopped
2 pints oysters with juice, chopped
1 cup toasted pecans, chopped
2 cups turkey or chicken broth (homemade or Swanson)
1 cup dry white wine
1 cup (2 sticks) butter, melted
1 tbsp. Cajun seasoning
2 tsp. black pepper
salt, to taste

Preheat oven to 325°F. Toast bread cubes on oven racks until dry.

Break into small pieces and place in large bowl with cornbread. Spread cranberries in baking dish; sprinkle sugar evenly over the top of the cranberries, cover with foil and bake at 325°F for 20 minutes. Shake dish occasionally to coat berries with syrup.

Meanwhile, in a skillet cook sausage with vegetables and herbs together until vegetables are almost tender.

Combine all ingredients in large bowl with bread. Toss lightly.

Makes about 4 quarts stuffing, enough for a 20 pound turkey.

Or stuffing may be baked covered in two 9x13-inch baking dishes at 325°F for 30 minutes. Freeze one for Christmas!

Submitted by: Catherine Rosenman