4 c. fresh cranberries, rinsed and drained
1 c. water
1 lb. bulk sausage
1 c. diced celery
1 sm. red apple, diced
1/2 c. sugar
9 c. cornbread, crumbled
1 sm. onion, chopped
1 tsp. poultry seasoning
1/2 c. bell pepper, diced

Cook water, sugar and cranberries until they are tender; drain juice. Cook sausage until brown and crumbly. Break bread into large pieces; add sausage, fat in pan and remaining ingredients. Stir in cranberries. Put stuffing into both cavities of the turkey; bake according to time required for turkey.

STUFFING BALLS:

1 lb. bulk sausage
1 lb. seasoned bread stuffing mix
1 1/2 c. fresh cranberries, rinsed and drained
1 onion, chopped
1 c. celery, chopped
13 3/4 can chicken broth
2 eggs, well beaten
1/2 c. melted butter

Fry sausage and onion until brown and crumbly. Add bread stuffing mix and toss; cool. Stir in cranberries, celery, eggs, and chicken broth. Mix well. It may be necessary to add more broth or water to make balls stick together.

Shape into large balls. In last half hour of roasting turkey time, place balls on baking dish; brush with butter and bake.