Cranberry, Cornbread and Sausage Stuffing

Ingredients

1 1/3 pound Italian sausage, hot, casings removed
2 2/3 pounds Italian sausage, sweet, casings removed
1 c butter, salted
1/2 c olive oil
4 lg onions, finely chopped
16 celery ribs, finely chopped
8 carrots, peel, finely chopped
8 c cranberries, coarsely chopped
3/4 c maple syrup
3/4 c fresh rosemary, chopped or 1/4 c dried
1/2 c marmalade
24 c cornbread - day old, crumbled

Instructions

Yield: 10 litres. 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. Saute onions with reserved drippings until translucent. Drain in sieve and catch drippings. Transfer trained onions to mixing bowl with sausage. Saute celery and carrots with reserved drippings until translucent. Transfer celery and carrots with drippings to mixing bowl with sausage and onions. 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.