Food; Cornbread stuffing with dried cranberries

Copyright by The Old School Housewife
I got this recipe from the internet but eliminated the pecans it called for because my family wouldn't have like it.  Also I added more then the 1 tblspn. of fresh chopped parsley it called for.  It's not my usual giblet stuffing that my mother used to make.  I save that for Thanksgiving Day.  This is for our pre-Thanksgiving Day meal we are having tonight.  It's sweet and just a little savory and the dried cranberries adds to the flavor.  Hope you enjoy the recipe.

Cornbread Stuffing with Dried Cranberries
1 c. dried cranberries
 3 c. chicken broth
2 eggs, light beaten
2 lbs. day old cornbread, crumbled in large pieces
4 tblspns. butter
1 c. diced celery
1 c. diced onion
1/4 c. chopped fresh parsley
1 1/2 tspn. each of dried save and thyme
1 tspn. salt 1 tspn. black pepper


Preheat the oven at 325 degrees.  Scatter crumbled cornbread onto a large baking sheep and bake for 25 minutes till dried and crisp and light toasted.  Take out and let it cool.

Butter a 9x11x2" baking dish and liberally with 2 Tblspn. butter.

Melt the rest of the butter in a skillet and sauté the celery and onion.  Turn oven up to 400 degrees.  Sauté celery and onion for about 8 minutes then in a large bowl add cornbread, celery and onion, herbs, salt, pepper and dried cranberries. and gently mix with a large spoon to combine.  Add chicken broth and beaten eggs. Stir gently just till blended.  Pour mixture into butter baking dish and bake for 30 minutes with aluminum foil covering and then remove the aluminum foil and bake another 15 minutes just till golden brown.  Serve right away or cool and store and reheat when ready to eat.