From Paulette Vickery's Recipe Collection

Cape Codd Cranberry Corn Bread Stuffing

breads, fruits, meats

2 cup corn bread stuffing cubes
1/2 lb bulk sausage
1 cup fresh cranberries
1/2 cup onion, diced
1/3 cup nuts, chopped
2 tablespoon thyme
1/2 cup chicken broth

Preheat oven to 350 degrees. Cook, drain, and crumble sausage. Combine all ingredients, accept chicken broth, in a 2 quart casserole dish. Add chicken broth, and mix thoroughly. Add additional chicken broth if a more moist stuffing is desired. Cover and bake 30 minutes, or until heated through. Makes 3 cups.

Yield: 8 servings




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