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SAUSAGE CRANBERRY AND CORN STUFFING
Makes: 15 cups
10 cups loaf corn bread
2 cups pecans
1 pound leeks, white and pale green parts
3 celery ribs
3/4 stick unsalted butter
1/2 pound sweet Italian sausage
2 cups fresh cranberries
1/4 cup sugar
1/2 cup flat parsley leaves
2 cups chicken broth
Salt and pepper to taste
Preheat oven at 325 degrees.
Cut corn bread into cubes. Place on a rimmed baking sheet. Dry for 15 minutes in oven. Toast pecans for 15 minutes.
In a bowl, combine corn bread and pecans.
Cut leeks lengthwise. Slice crosswise into 1/2-inch pieces. Wash and drain. Chop celery.
In a 12-inch skillet, melt butter and add leeks and celery. Cook until tender.
Remove sausages form casings and break into small pieces. Add to leek mixture, and cook over medium heat stirring occasionally until sausage is cooked through.
In a medium saucepan, cook cranberries and sugar for about 5 minutes. Chop parsley.
In a large bowl, combine all ingredients. Season with salt and pepper to taste. Cool stuffing. Can be made a day ahead and chilled.
Bring stuffing to room temperature before proceeding.