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

Heat oven to 350 degrees F.

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

In a large bowl, toss corn bread with cooked carrot, celery and onion; add parsley, sage, salt and pepper. Add cranberries, walnuts and stock; mix well.

Place dressing in a 2-quart casserole; cover with lid or aluminum foil. Bake until center of stuffing registers 165 degrees F (about 30 minutes).

Nutrition information per serving: Calories 250; Carbohydrates 19 g; Protein 5 g; Fat 18 g including sat. fat 7 g; Cholesterol 45 mg; Sodium 720 mg; Calcium 87 mg; Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable exch., 1 bread/ starch exch. and 3 1/2 fat exch.