Ingredients

1/4 Cup Butter

1 1/2 Cups Celery chopped

1 Medium Onion chopped 

6 Cups Gerti's Cornbread cubed 

1 1/2 Cups chopped Cranberries. 

1 1/2 tsp. Sage Leaves

1 tsp. Thyme Leaves

1/4 tsp. salt

1/4 tsp. pepper

1 Cup Chicken or Vegetable Broth. 

Oven 325 degrees.

Sauté' butter, onion and celery in a medium frying pan for about 5 minutes. 

In a large bowl combine onion and celery mixture with the rest of the ingredients. Pour stuffing into a 2-quart baking dish, cover and bake for 35 minutes. Remove lid and bake 15 to 20 minutes more. 

Variation: replace 1/2 Cup of the cranberries with apple, pear, or blueberries. Each of these fruits go great with cranberries and cornbread.

I grew up in cranberry country, Carver Massachusetts, surrounded by cranberry bogs. I love cranberries, the flavor, the color and the scent of them.