Corn Bread Stuffing With Cranberries

Ingredients

• 0.5 teaspoon pepper black
• 1 loaf corn bread cut into 1/2-inch cubes (use our recipe at health.com, or your favorite mix)
• 1.5 cups cranberries dried
• 1.5 cups less-sodium chicken broth fat-free
• 0.5 cup flat-leaf parsley fresh chopped
• 2 tablespoons olive oil extra-virgin plus more for baking
• 4 cups onions chopped
• 1 cup pecans coarsely chopped
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• baking pan
• roasting pan
• aluminum foil

Directions

1. If time allows, leave corn bread out for a day to become stale. If not, bake in a roasting pan for 20 minutes at 300, shaking pan occasionally.
2. Toast nuts in a large skillet over medium heat until aromatic (about 5 minutes), shaking pan occasionally; transfer to a bowl.
3. Heat oil in pan; add onion and cook, stirring occasionally, until onion is translucent (5-10 minutes).
4. Add onion, corn bread, and next 5 ingredients to bowl with nuts.
5. Preheat oven to 35
6. Coat a 13- x 9-inch baking dish lightly with cooking spray.
7. Place corn bread mixture in dish; cover with foil and bake for 15 minutes, then uncover and bake another 20 minutes or until top is lightly browned and stuffing is thoroughly heated.
8. Serve with turkey and gravy.