CRANBERRY-WALNUT DRESSING
(From Southern Living Christmas 1996 Christmas Book)

INGREDIENTS

5 cups coarsely crumbled cornbread

4 cups sourdough bread cubes

2 cups chopped Vidalia (or other sweet variety) onion

1 cup finely sliced celery

3 garlic cloves, finely chopped

1/2 cup butter or margarine, melted

2 (3-ounce) packages dried cranberries

1 1/2 cups walnut halves, toasted

2 tsp. coarsely ground pepper

2 tsp. rubbed sage

3/4 tsp. ground cinnamon

1 1/2 to 2 1/3 cups chicken broth

1/2 cup orange juice

DIRECTIONS

Combine cornbread and bread cubes in large bowl; toss and set aside.

Cook onion, celery, and garlic in melted butter in a large skillet over medium-high heat, stirring constantly, just until tender.

Add onion mixture, dried cranberries, and next 4 ingredients to bread mixture; stir well.

Add broth and orange juice, stirring until mixture is thoroughly moistened.

Spoon dressing into a greased 13 x 9 x 2 inch pan.

Bake, uncovered, at 325 degrees for 1 hour or until golden.

YIELD 10 to 12 servings.

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