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. SautB onions with reserved drippings until translucent. Drain in sieve

  and catch drippings. Transfer trained onions to mixing bowl with sausage.
  3. SautB 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.