Cranberry Cornbread Stuffing Recipe

2 c. cranberries, fresh or frozen, thawed if frozen
1 c. water
1/2 c. sugar
1 lb. sausage meat
8 c. crumbled cornbread (homemade or store bought cornbread
2 lg. red Delicious apples, pared, cored & sliced (about 3 c.)
2 med. size celery stalks, diced (1/2 c.)
1 med. size onion, finely chopped (1/2 c.)
1/4 c. chopped parsley
2 tsp. leaf thyme, crumbled
2 tsp. leaf marjoram, crumbled
1/2 tsp. salt
1/4 tsp. pepper

Combine cranberries, water and sugar in medium size saucepan. Bring to boiling. Lower heat; simmer 10 minutes. Drain well. Transfer to large bowl. Saute sausage in medium size skillet, breaking up into small pieces with wooden spoon, until lightly browned and no longer pink, about 5 minutes. Drain excess fat. Combine with cranberries in bowl. Add cornbread, apples, celery, onion and seasonings to cranberry sausage mixture; toss gently to mix. Stuff turkey and roast according to your favorite recipes. Or, spoon stuffing into greased, shallow 4 1/2 quart baking dish. Bake, covered in preheated moderate oven (350 degrees) for 45 minutes, or until heated through. Uncover for the last 10 minutes of baking time for a crusty top.