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Cranberry Cornbread Stuffing

Ingredients
2	cup	cranberries, fresh or frozen, thawed if frozen
1	cup	water
1/2	cup	sugar
1	pound	sausage meat
8	cup	cornbread, crumbled
3	cup	red delicious apples, pared, cored and diced
1/2	cup	celery stalks, diced
1/3	cup	onion, finely chopped
1/4	cup	parsley, fresh, chopped
2	teaspoon	thyme, fresh, crumbled
2	teaspoon	marjoram, fresh, crumbled
1/2	teaspoon	salt
1/4	teaspoon	pepper

Directions:
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. Saute the sausage in a medium-size skillet for about 5 minutes, breaking it into small pieces with a wooden spoon, until lightly browned and no longer pink. Drain the excess fat. 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. Stuff the turkey and roast it according to your favorite recipe. Or 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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