Ocean Spray'S Cape Cod Cranberry Dressing (Stuffing)

• 2 cups leftover cornbread, cubed
• 2 -3 1/2 lb sausage meat, cooked, drained and crumbled (optional, read *Note) or 2 -3 sliced tempeh bacon, cooked and crumbled (optional, read *Note)
• 1 cup cranberries (fresh, frozen or dried)
• 1/2 cup diced onion
• 1/3 cup chopped pecans
• 2 tablespoons fresh parsley, minced (replacing thyme) or 2 teaspoons dried parsley (replacing thyme)
• salt and black pepper, to taste
• 1/2 cup vegetable broth or 1/2 cup chicken broth
• 2 tablespoons butter (optional, my addition)

1. *Note: I've prepared this recipe with and without the meat. For the sausage in the original recipe I used instead Recipe #100408 making "sausage" from ground turkey or chicken. It worked really well for this dressing. I have never prepared the dressing using sausage, only the sausage substitute as indicated. Test on Friday.
2. Preheat oven to 350u0b0F.
3. Combine all ingredients, except chicken broth (and butter if using), in an oiled or buttered medium casserole dish.
4. Add broth; mix well.
5. Add more broth for a moister stuffing. (I like my dressing/stuffing moist, therefore I add closer to 3/4 cup of broth but don't add too much liquid or you'll have bread-y goo.) If desired, dot the top of the dressing with the butter.
6. Cover and bake for 30 minutes or until heated through.

leftover cornbread, sausage meat, cranberries, onion, pecans, fresh parsley, salt, vegetable broth, butter

Taken from www.food.com/recipe/ocean-sprays-cape-cod-cranberry-dressing-stuffing-370668 (may not work)