Walnut-Cranberry Corn Bread Stuffing

Makes 5 cups.

This recipe makes enough stuffing for a 5-pound chicken or 6 pork chops. 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 parsley
2 teaspoons dried sage leaves, crumbled
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh or frozen cranberries
1/2 cup toasted walnuts
1 1/2 cups hot turkey broth or water

Preheat oven to 350 degrees F.

In a skillet over medium heat, melt butter; add carrot, celery and onion; saut