Instructions: This recipe makes enough for 6 pork chops (see accompanying recipe for Sage-Marinated Stuffed Pork Chops) or a 5-pound chicken. For a seafood variation, add 3 ounces chopped fresh oysters to the mixture before baking it.

For a vegan version, substitute olive oil for the butter and water or vegetable stock for the broth.

4 tablespoons butter
1 small carrot, minced
1 small rib celery, minced
1 small onion, minced
2 1/4 cups (approximately) lightly crumbled corn bread 2 tablespoons minced fresh parsley
2 teaspoons crumbled dried sage leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh or frozen cranberries
1/2 cup toasted walnuts (see note)

1 1/2 cups hot turkey broth or water

In a skillet over medium heat, melt butter; add carrot, celery and onion; saute until softened, about 10 minutes.

In a large bowl, toss corn bread with cooked vegetables; add parsley, sage, salt and pepper. Add cranberries, walnuts and broth; mix well.

Preheat oven to 350 degrees. Place dressing in a 2-quart casserole; cover with lid or aluminum foil. Bake until center of stuffing registers 165 degrees F on a meat thermometer, about 30 minutes.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

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