Hoolies Cornbread Stuffing

Ingredients:
12 cups cubed (1 inch) day old cornbread
4 tbs olive oil
4 tbs dried thyme
2 lbs bulk sausage meat
4 cups chopped onion
4 cups chopped celery
2 tbs finely minced garlic
2 tsp dried sage leaves crumbled ( don’t use powdered sage)
2 tart apples, coarsely chopped
1 cup dried cranberries or cherries
1 cup pitted prunes, halved
2 cups chicken broth
Salt and pepper to taste

Directions:
*Toss the cornbread, 2 tbs of olive oil, thyme, salt and pepper in a bowl.
*Layout on baking sheet and toast in a 350 degree oven for 15 minutes.
*Brown sausage in a pot over medium heat, breaking up the clumps.
*Remove to a bowl with a slotted spoon and discard the fat.
*Place the remaining olive oil in the pot and cook the onions, celery, garlic and sage over medium-low heat for 20 minutes.
*Add cubed bread crumbs and sausage, then add apples, cranberries (cherries) and prunes.
*Toss well. Drizzle with broth to moisten as desired.
*Toss well and let cool before stuffing the Turkey.
*Makes enough to stuff an 18 pound turkey

Submitted by: Annie Distelzweig