Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   butter
   1                    carrot -- minced
   1      stalk         celery -- minced
   1      medium        onion -- minced
     1/4  cup           minced parsley
   3      tablespoons   dried whole sage leaves
   2      teaspoons     salt
   1      teaspoon      fresh ground pepper
   1      cup           cranberries
   1      cup           toasted walnuts
   3      cups          hot turkey broth or chicken stock
                        -----quick corn bread-----
   4      tablespoons   butter
   1      cup           milk
   2                    eggs
   1      cup           flour
   1 1/2  teaspoons     baking powder
   2      teaspoons     salt
   1 1/2  teaspoons     sugar
   1      cup           cornmeal

Preparation:

e1. Prepare corn bread; let cool. In a large skillet over medium heat, melt butter; add carrot, celery, and onion and saute until softened and cooked thoroughly (10 minutes). 2. Cut corn bread in 1-inch cubes. In a large bowl toss corn bread cubes with cooked carrot, celery, onion, parsley, sage, salt, and pepper. Add cranberries and walnuts. Mix in turkey broth. 3. Preheat oven to 350 degrees F (or turn heat down to 350 degrees F while turkey rests). Place stuffing in a 3-quart casserole and cover loosely with aluminum foil. Bake until hot (about 30 minutes). Makes 10 cups stuffing, 12 to 16 servings. Quick Corn Bread: Preheat oven to 400 degrees F. Butter an 8-inch square baking pan. In a small bowl combine the 4 tablespoons butter, milk, and eggs. In a medium bowl, sift together flour, baking powder, salt, and sugar; stir in cornmeal and make a well in center. Gradually stir milk mixture into dry ingredients until just combined and slightly lumpy. Do not overmix or corn bread will be tough. Place mixture in prepare pan; bake until top is golden brown (about 35 minutes).