Categories: Dressings, Meats, Fruits, Holiday 
      Yield: 10 litres 
  
  1 1/3 lb Italian sausage - hot 
  2 2/3 lb Italian sausage - sweet 
      1 c  Butter - salted 
    1/2 c  Olive oil 
      4 lg Onions; fine chop 
     16    Celery ribs; fine chop 
      8    Carrots; peel, fine chop 
      8 c  Cranberries; coarse chop 
    3/4 c  Maple syrup 
    3/4 c  Rosemary - fresh, chopped 
           - or 1/4c dried rosemary 
    1/2 c  Marmalade 
     24 c  Cornbread - day old,crumbled 
  
  Cranberries may be fresh or frozen. Remove casings from italian sausages. 
  1. 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. 
  2. Saut‚ onions with reserved drippings until translucent. Drain in sieve 
  and catch drippings. Transfer trained onions to mixing bowl with sausage. 
  3. Saut‚ celery and carrots with reserved drippings until translucent. 
  Transfer celery and carrots with drippings to mixing bowl with sausage and 
  onions. 
  4. 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.